Craving braised pork belly? This Instant Pot Hong Shao Rou recipe makes incredibly tender pork in a sticky, sweet and savory sauce.
I’m a sucker for Chinese food. Among my favorites is braised pork belly so soft it practically melts in your mouth.
For the longest time, I thought it would take hours of slow cooking to pull off a dish like this. But once I tried this Hong Shao Rou recipe in the Instant Pot, I realized how simple it actually was.
You still get that rich, glossy sauce and tender pork, but in a fraction of the time.
Quite possibly the best way to prepare pork belly.
What Is Hong Shao Rou?
Hong Shao Rou is a classic Chinese dish made with pork belly braised in soy sauce, sugar, and aromatic spices until tender.
The name translates to “red-braised pork,” referring to the rich reddish-brown color the sauce develops during cooking.
Why You’ll Love This Instant Pot Pork Belly
This Instant Pot pork belly checks all the boxes.
- Tender, melt-in-your-mouth pork: The Instant Pot makes the pork belly incredibly soft and tender.
- Balanced sweet and savory flavor: The sauce has just the right balance of sweetness and umami.
- Faster than traditional braising: The Instant Pot cuts the cooking time significantly compared to the stovetop method.
- Perfect for meal prep: The flavors deepen even more the next day.
Ingredients
You’ll only need a few ingredients to make this dish.
- Pork belly: Look for pork belly with a good balance of meat and fat. This helps the pork stay tender and gives the sauce its rich flavor.
- Rocks Sugar: For caramelizing the pork and giving the sauce its signature color and sweetness. Rock sugar is traditional, but regular white sugar works perfectly too.
- Light and dark soy sauce: Light soy sauce adds saltiness, while dark soy sauce deepens the color and adds depth to the sauce.
- Shaoxing wine: This Chinese cooking wine adds aroma and helps balance the richness of the pork.
- Ginger, star anise, and green onions: These aromatics add warmth, fragrance, and depth to the braising sauce.
- Water: Water creates the braising liquid and helps the pork cook until tender.
Note: Some traditional recipes also add a cinnamon stick. I skip it as a personal preference, but feel free to add one if you like.
How to Make Instant Pot Pork Belly
Make this comforting pork belly dish in the Instant Pot with these easy steps.
1. Brown the pork belly. Brown pork belly in the Instant Pot for about 5-7 minutes. Remove and set aside.
2. Caramelize the sugar. Add the sugar and cook, stirring, until it melts and turns a light amber color.
3. Coat the pork in caramel. Return the pork belly to the pot and toss to coat in the caramel.
4. Add the braising ingredients. Add ginger, star anise, green onions, Shaoxing wine, dark soy sauce, light soy sauce, and water. Stir well.
5. Pressure cook. Close the lid and cook on High Pressure for 20 minutes. Allow the pressure to naturally release for 10 minutes, then release the remaining pressure.
6. Reduce the sauce. Turn the Instant Pot back to Sauté and simmer for 10-12 minutes, stirring occasionally, until the sauce thickens.
7. Serve pork belly over steamed rice and enjoy.
Tips for Perfect Hong Shao Rou
Keep these tips in mind for the best Hong Shao Rou every time.
- Use good pork belly. Choose pork belly with a good mix of meat and fat for the best flavor and texture.
- Don’t Skip Browning the Pork. It helps render some of the fat and builds deeper flavor in the dish.
- Caramelize the sugar carefully. Let the sugar melt and turn amber, but keep an eye on it so it doesn’t burn and become bitter.
- Reduce the sauce at the end. Let the sauce simmer until it thickens and becomes glossy so it coats the pork beautifully.
What to Serve with Hong Shao Rou
Round out your meal with simple sides.
- Steamed White Rice: The classic pairing. The rice absorbs the sweet, glossy sauce perfectly.
- Sautéed Bok Choy: Lightly sautéed greens add freshness and help balance the richness of the pork.
- Steamed Buns: Serve the pork sandwich-style in soft steamed buns. Great for soaking up the sauce.
Storage and Reheating
Good news; Hong Shao Rou tastes even better the next day, as the flavors continue to deepen.
To Store: Let the pork belly cool completely before storing. Transfer it to an airtight container and refrigerate for up to 4 days.
To Reheat: Reheat in a small saucepan over medium-low heat until warmed through. Add a splash of water if the sauce is too thick. You can also reheat in the microwave in short intervals.
Frequently Asked Questions
More Asian Dinner Recipes You’ll Love
Instant Pot Pork Belly (Hong Shao Rou Recipe)
Ingredients
- 2 tablespoons oil
- 1.5 pounds pork belly cut into cubes
- 3 tablespoons sugar rock sugar preferred
- 5 slices ginger
- 2 star anise
- 2 green onions cut into pieces
- 2 tablespoons Shaoxing wine
- 1 tablespoon dark soy sauce
- 3 tablespoons light soy sauce
- ¾ cup water
Instructions
- Set the Instant Pot to Sauté and add the oil. Once hot, add the pork belly and cook until lightly browned, about 5-7 minutes. Remove and set aside.
- Add the sugar and cook, stirring, until it melts and turns a light amber color. Return the pork belly to the pot and toss to coat in the caramel.
- Add ginger, star anise, green onions, Shaoxing wine, dark soy sauce, light soy sauce, and water. Stir well.
- Close the lid and cook on High Pressure for 20 minutes. Allow the pressure to naturally release for 10 minutes, then release the remaining pressure.
- Turn the Instant Pot back to Sauté and simmer for 10-12 minutes, stirring occasionally, until the sauce thickens.
- Serve pork belly over steamed rice. Enjoy!
