Guinness Braised Pork Belly (Hong Shao Rou Style)
Braised pork belly, also known as hong shao rou (紅燒肉), is a dish that feels deeply personal and comforting to me. It is a very traditional and classic Chinese dish that I grew up eating during celebrations and special family gatherings, and it has always meant home. In this version, I use Guinness to add depth and richness to the braise, but you can easily choose a beer you enjoy or have on hand! The slow simmering pork becomes tender and glossy, soaking up the savory sweetness of the sauce. It is the kind of dish I still make whenever I want to celebrate something special or simply reconnect with my roots through food. Perfect for this holiday season!
What Is Guinness Braised Pork Belly
Guinness braised pork belly is a rich, slow cooked pork belly dish inspired by the classic Chinese red braised pork belly known as hong shao rou. Traditional hong shao rou is simmered with soy sauce, sugar, aromatics, and spices until the pork becomes tender and glossy. In this version, Guinness stout is added to the braising liquid to deepen the flavor with roasted, malty notes.
The result is pork belly that is soft, savory, slightly sweet, and deeply aromatic. The sauce reduces into a sticky glaze that coats every piece. It is perfect served over steamed rice and is often enjoyed as a centerpiece dish for gatherings or special meals.
Why use beer in the braise?
Braising with beer adds an extra layer of depth that water or stock alone cannot provide. As the pork simmers, the beer helps tenderize the meat while bringing subtle roasted and malty notes into the sauce. It balances the richness of pork belly and enhances the savory sweetness of the braise without overpowering the dish. The alcohol cooks off during the long simmer, leaving behind a fuller, more complex flavor. It is a simple twist on a traditional method that still stays true to the comforting, slow cooked nature of hong shao rou. Sounds interesting? Check out my Cola Braised Pork Belly for a variation!
Why You Will Love This Guinness Braised Pork Belly
This Guinness braised pork belly recipe is a great twist on a classic while still respecting traditional flavors.
Deep savory flavor with malty richness from Guinness
Tender, melt in your mouth pork texture
Classic Chinese red braise technique with a modern variation
Perfect make ahead dish for holidays and dinner parties
Excellent for meal prep because flavor improves over time
Pairs perfectly with rice, noodles, or steamed bao
Best Cut of Pork Belly for Braising
For braised pork belly recipes, choose thick cut pork belly with balanced layers of fat and meat. Too lean and the texture will be firm. Too fatty and the dish can feel heavy.
Skin on pork belly is ideal because the skin softens during braising and adds texture. Ask your butcher to cut it into large cubes, or cut it yourself after chilling for easier slicing.
Tips on getting that red, glossy finish
That glossy red finish comes down to a few key steps and ingredients working together:
Use a mix of light and dark soy sauce.
- Dark soy sauce is what gives hong shao rou its deep reddish brown color, while light soy sauce builds the savory base without making it too salty.
Do not skip the rock sugar.
- As it melts and caramelizes during the braise, it helps create that shiny coating on the pork. Letting the sugar dissolve slowly into the sauce is what gives the dish its signature gloss
Simmer uncovered
- Once the meat is tender, removing the lid and gently reducing the sauce allows it to thicken and cling to the pork, creating that rich, glossy finish.
Avoid stirring too aggressively near the end.
- Gentle tossing helps keep the pork intact and lets the sauce coat each piece evenly for that DELICIOUS shine.
What to Serve with Guinness Braised Pork Belly
Guinness braised pork belly is rich, so it pairs best with simple sides:
Steamed jasmine rice
- The classic pairing that absorbs the sauce! You can’t go wrong with a bowl of rice for this traditional combo.
Blanched or stir fried greens
- Bok choy, gai lan, or spinach help balance the richness.
Steamed buns
- Great for making pork belly sliders.
Noodles
- Egg noodles or wheat noodles work well with the sauce.
Frequently Asked Questions
Does Guinness braised pork belly taste like beer?
No. After a long simmer, the alcohol cooks off and the strong beer taste disappears. What remains are subtle roasted and malty notes that enhance the savory sweet sauce rather than overpower it.
Can I use a different beer instead of Guinness?
Yes! Other dark beers or stouts work well for beer braised pork belly. Porters and dark ales are good substitutes. Lighter beers can be used but will produce a milder, less rich flavor. If you do not drink alcohol, check out my cola braised pork belly recipe
Is this the same as traditional hong shao rou?
The cooking method is very similar to traditional hong shao rou, but the addition of Guinness makes this a modern variation. Classic hong shao rou usually uses water or stock instead of beer, but the soy sauce, sugar, and slow braise technique remain the same.
Why is my braised pork belly not tender yet?
Pork belly needs enough time at a gentle simmer to break down properly. If it is still firm, continue simmering on low heat until fork tender. Avoid boiling too aggressively, which can tighten the meat.
Can I make Guinness braised pork belly ahead of time?
Yes. This dish is excellent for making ahead. The flavor often improves after resting overnight in the fridge. Reheat gently before serving.
You might enjoy these 30 minute meals too!
If you are anything like me, quick meals that do not compromise on flavor are always a win. If this honey soy chicken hit the spot, you might also enjoy some of my other go to 30 minute recipes. These are the kinds of dishes I turn to after a long day when I want something comforting, reliable, and easy to pull together. They are perfect for busy weeknights, meal prep, or anytime you want a satisfying homemade meal without spending hours in the kitchen.
Ingredients
- 1-2 lb Pork belly
- 1 can of Guinness or your favorite beer (~500mL)
- 2 tbsp Rock sugar
- 2 tbsp Light soy sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp Cooking wine
- 1 Bay leaf
- 2 Star anise
- 1 tsp White pepper
- 1 tsp Five spice powder
- 3 slices Ginger
Step by step instructions
1. Prep the aromatics
Slice the ginger and green onion. Set aside
2. Slice the pork belly
Cut the pork belly into large pieces (about 2-3 inches each), anything smaller will mostly disappear during the braise, so keep them chunky for texture and presence in the dish.
3. Blanch the pork
Add pork chunks and fill with water. Add slices of ginger and green onions. Bring the pot to a boil over high heat and let it cook for about 5 minutes. You will see foam and impurities rise to the surface. Drain the pork and rinse each piece under warm running water.
4. Add aromatics and sugar
In a pan with oil, toss in rock sugar and slowly melt it over low heat. Stir regularly until it caramelizes into a red liquid.
5. Pan fry pork
Add pork belly pieces and toss in the pan for 2-3 minutes. Each piece should become a beautiful brown color.
6. Add the remaining seasonings and the beer
Pour in the rest of the seasonings, the soy sauces, oyster sauce, cooking wine, spices (bay leaf, star anise, white pepper, five-spice), and the can of Guinness. Bring everything up to a gentle simmer so the flavors start to blend.
7. Cover and simmer
Put the lid on and cook over medium-low heat until the pork is tender and the sauce has thickened and glazed the meat (about 60 minutes). Turn or spoon the sauce over the pork once or twice so everything cooks evenly.
8. Finish and serve
Turn the heat up slightly and let the sauce simmer uncovered until it thickens, about 4 to 5 minutes. Stir often to prevent the pork and sauce from sticking or burning. The pork should be coated in a rich, glossy red glaze. Remove the bay leaf and star anise before serving.
Guinness Braised Pork Belly
Ingredients
- 1-2 lb Pork belly
- 1 can (500mL) Guinness (or your favorite beer)
- 1 tbsp Rock sugar
- 2 tbsp Light soy sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp Cooking wine
- 1 Bay leaf
- 2 Star anise
- 1 tsp White pepper
- 1 tsp Five spice powder
- 3 slices Ginger
Instructions
- Prep the aromatics:Slice the ginger and green onion. Set aside
- Slice the pork belly:Cut the pork belly into large pieces (about 2-3 inches each), anything smaller will mostly disappear during the braise, so keep them chunky for texture and presence in the dish.
- Blanch the pork: Add pork chunks and fill with water. Add slices of ginger and green onions. Bring the pot to a boil over high heat and let it cook for about 5 minutes. You will see foam and impurities rise to the surface. Drain the pork and rinse each piece under warm running water.
- Add aromatics and sugar: In a pan with oil, toss in rock sugar and slowly melt it over low heat. Stir regularly until it caramelizes into a red liquid.
- Pan fry pork: Add pork belly pieces and toss in the pan for 2-3 minutes. Each piece should become a beautiful brown color.
- Add the remaining seasonings and the beer:Pour in the rest of the seasonings, the soy sauces, oyster sauce, cooking wine, spices (bay leaf, star anise, white pepper, five-spice), and the can of Guinness. Bring everything up to a gentle simmer so the flavors start to blend.
- Cover and simmer:Put the lid on and cook over medium-low heat until the pork is tender and the sauce has thickened and glazed the meat (about 60 minutes). Turn or spoon the sauce over the pork once or twice so everything cooks evenly.
- Finish and serve:Turn the heat up slightly and let the sauce simmer uncovered until it thickens, about 4 to 5 minutes. Stir often to prevent the pork and sauce from sticking or burning. The pork should be coated in a rich, glossy red glaze. Remove the bay leaf and star anise before serving.