Guinness Braised Pork Belly
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!
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!
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
- Give the pork time to simmer uncovered toward the end. 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.
Ingredients
- 1-2 lb Pork belly
- 1 can of Guinness
- 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 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.