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

IDDSI Level 6 (Soft & Bite-Sized) | 120 minutes | Medium

Hong shao rou (紅燒五花肉) is arguably the most iconic Chinese braised pork dish — a Shanghainese staple in which thick slabs of skin-on pork belly are slow-braised for a full two hours in a fragrant sauce of light and dark soy sauce, Shaoxing rice wine, rock sugar, ginger and spring onion. The extended cook time melts collagen in the skin into silky gelatin, renders the fat layers almost completely, and tenderises every strand of lean meat until it yields instantly under fork pressure. Cut into 1.5cm cubes, this dish achieves IDDSI Level 6 (Soft & Bite-Sized) comfortably. The glossy, reduced sauce clings to each piece and provides essential moisture that reduces swallowing effort.

Ingredients (3–4 servings)

Main:

• 600g skin-on pork belly, in one piece or two large slabs

Braising sauce:

• 3 tablespoons light soy sauce
• 2 tablespoons dark soy sauce
• 3 tablespoons Shaoxing rice wine
• 30g rock sugar (or 2.5 tablespoons caster sugar)
• 350ml water or light pork broth
• 4 slices fresh ginger
• 2 spring onions, tied in a knot
• 1 star anise
• 1 tablespoon neutral oil

Method

1. Blanch the pork belly in boiling water for 3 minutes, drain, rinse under cold water and pat dry. This removes blood and impurities.
2. Heat oil in a heavy-bottomed pot or Dutch oven over medium heat. Sear the pork belly skin-side down for 4–5 minutes until golden, then sear the other sides briefly.
3. Remove pork and cut into approximately 4–5cm blocks. Return to the pot with ginger, spring onion and star anise.
4. Add Shaoxing wine; let bubble for 30 seconds to cook off the alcohol.
5. Add light soy sauce, dark soy sauce and rock sugar. Stir to coat.
6. Pour in broth or water until the liquid reaches 80% of the pork height. Bring to a boil, then reduce to the lowest possible simmer. Cover and braise for 90–120 minutes, turning the pork every 30 minutes.
7. Pork is done when a chopstick glides through with zero resistance and the skin is translucent and jiggly. Uncover and increase heat to medium for 8–10 minutes to reduce sauce to a thick, glossy glaze.
8. Remove, cut each block into 1.5cm × 1.5cm pieces for dysphagia serving. Spoon reduced sauce generously over each portion.

Texture Test

Fork pressure test: Passes Level 6 — after 2 hours’ braising, pork belly pieces at 1.5cm cube size yield instantly under gentle fork pressure; the skin is gelatinous and almost dissolves; the fat is completely rendered and soft; the lean meat shreds easily with no resistance.

Moisture check: The reduced braising sauce provides excellent moisture. Ensure each serving piece is well coated before plating.

Safety Notes

⚠️ Piece size is critical — cut to no larger than 1.5cm × 1.5cm. Even very tender pork belly is a choking risk in larger pieces.

⚠️ Bone check — skin-on pork belly is generally boneless but inspect each piece before cutting for serving.

⚠️ Fat content — hong shao rou is energy-dense and high in saturated fat. For residents with fat-restricted diets, remove the skin layer after braising and serve lean meat only with sauce.

⚠️ Sodium — soy sauce content is moderate. For low-sodium diets, reduce light soy to 1.5 tablespoons and use low-sodium soy sauce.

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 390 kcal per serving (about 120g cooked), 17g protein, 32g fat. The long braising renders much of the surface fat into the sauce; the gelatinous collagen from the skin provides gut-friendly glycine. High energy density is beneficial for underweight elderly residents.

Cultural Note

Hong shao rou is Mainland China’s most beloved comfort dish — Chairman Mao famously ate it regularly, and it appears at birthdays and New Year banquets as a symbol of abundance and good fortune. Its deep mahogany colour and glossy sauce carry powerful emotional associations of home and celebration. Serving it in carefully portioned form for residents on IDDSI Level 6 diets lets them experience the same festive flavour as the rest of the family, preserving dignity and joy at the dining table.