Slow-Braised Pork Belly (Red-Braised) | IDDSI Level 6 Recipe

IDDSI Level 6 (Soft & Bite-Sized) | 90 minutes | Medium

Red-braised pork belly (紅燒肉) is one of the most celebrated dishes in Cantonese and broader Chinese home cooking — thick slabs of skin-on pork belly slow-braised in a glossy, deeply savoury sauce of soy, Shaoxing wine, rock sugar and aromatics until every layer softens completely. Extended braising transforms even the lean meat layers into something yielding and cohesive; cut into appropriately small pieces (approximately 1.5cm × 1.5cm), the pork yields to a fork with gentle pressure throughout — meeting IDDSI Level 6 (Soft & Bite-Sized). The abundant braising sauce coats each piece and provides the moisture that reduces swallowing effort.

Ingredients (3–4 servings)

Main:

• 600g skin-on pork belly, cut into 4–5cm chunks

Braising sauce:

• 3 tablespoons light soy sauce
• 1.5 tablespoons dark soy sauce
• 2 tablespoons Shaoxing rice wine (or dry sherry)
• 25g rock sugar (or 2 tablespoons caster sugar)
• 300–350ml water or light pork broth (enough to nearly submerge the pork)
• 3–4 slices fresh ginger
• 2 spring onions, tied in a knot
• 1 star anise (optional)
• 1 tablespoon neutral oil

Method

1. Cut the pork belly into 4–5cm chunks. Blanch in boiling water for 2 minutes, then drain and rinse under cold water to remove impurities and excess fat. Pat dry.
2. Heat the oil in a heavy pot or wok over medium heat. Sear the pork belly pieces on all sides for 3–4 minutes until lightly golden — this builds colour and helps render excess surface fat before braising.
3. Add the ginger slices, spring onion knot and star anise (if using). Stir briefly until fragrant.
4. Add the Shaoxing wine and allow to bubble and evaporate for about 30 seconds.
5. Add the light soy sauce, dark soy sauce and rock sugar. Stir to coat the pork evenly.
6. Pour in the broth or water to reach about 80% up the height of the pork. Bring to a boil over high heat, then reduce to the lowest possible simmer, cover and cook for 60–75 minutes, turning the pork once halfway through.
7. The pork is done when a chopstick or skewer slides through each piece with no resistance. If excess liquid remains, remove the lid and simmer over medium heat for 5–10 minutes to reduce to a glossy coating sauce.
8. Remove the pork and cut into approximately 1.5cm × 1.5cm pieces for dysphagia serving. Spoon the braising sauce generously over each portion before serving.

Texture Test

Fork pressure test: Passes Level 6 — pork belly pieces cut to 1.5cm cube size yield to a fork with gentle pressure throughout; the fat layer is particularly soft and yielding; the lean layers offer minimal resistance and do not require a knife or cutting force to divide.

Moisture check: Each piece should be generously coated in braising sauce before serving. Add a spoonful of warmed sauce if any piece appears dry.

Safety Notes

⚠️ Piece size is critical — cut each piece to no larger than 1.5cm × 1.5cm before serving. Even fully tender pork belly presents a choking risk if pieces are too large.

⚠️ Bone check — pork belly sold in Hong Kong is typically boneless, but confirm before purchase and inspect again before cutting into serving pieces.

⚠️ Fat content — red-braised pork belly is high in fat. For residents with cardiovascular conditions or fat-restricted diets, remove the skin and visible fat layers after braising and serve the lean meat only, moistened with extra sauce.

⚠️ Sodium — the braising sauce is moderately high in sodium. For low-sodium diets, reduce the light soy sauce to 1.5 tablespoons and use low-sodium soy sauce; increase rock sugar slightly to balance flavour.

Sourcing Outside Hong Kong

For international care kitchens and home cooks outside Hong Kong, Cantonese ingredients are widely available at East and Southeast Asian grocery stores:

• United Kingdom: Wing Yip (Birmingham, London, Manchester), See Woo (London), Loon Fung (London)
• United States: 99 Ranch Market (West Coast), H Mart (East Coast), local Chinatown grocers
• Canada: T&T Supermarket (national chain), local Asian markets
• Australia: Burlington Supermarket, Tang’s, local Chinese grocers in Chinatown precincts
• Singapore & Malaysia: Sheng Siong, NTUC FairPrice (Singapore); Tesco, Mydin (Malaysia)
• Online: Sous Chef (UK/EU), Amazon.com (US), Yami.com (US)

Pork (fresh or minced): widely available at Asian butcher counters in Wing Yip (UK), 99 Ranch Market (US/CA), and T&T Supermarket (Canada).

If a specific ingredient is unavailable in your region, the recipe notes alternative substitutions in the Ingredients section. For dishes requiring fresh Cantonese-specific ingredients (e.g. preserved century egg, fresh rice noodle rolls), check with your local East Asian grocer before substituting — texture compliance for IDDSI levels may require specific products.

Nutrition

Approximately 380 kcal per serving (about 120g cooked meat), 18g protein, 30g fat. Pork belly is energy-dense — a significant advantage for elderly residents who are underweight or who have reduced appetite and struggle to meet caloric needs from texture-modified diets alone. The rich, familiar flavour of the braising sauce is also a strong appetite stimulant.

Cultural Note

Red-braised pork belly holds a special place across Chinese cuisine traditions — it appears on Lunar New Year tables, wedding banquets and family reunion dinners as a symbol of prosperity and warmth. Serving it in a carefully portioned, sauce-coated form for residents on IDDSI Level 6 diets preserves both the flavour and the social significance of the dish, allowing elderly residents in care settings to share in the same celebratory food as their families at festive gatherings.