Da Hong Pao Braised Pork Belly
Pork belly slow-braised in Da Hong Pao tea with soy, star anise, and dark sugar—meltingly tender with a deep, smoky-sweet glaze.
Braising pork belly in Da Hong Pao creates a dish that's quintessentially Chinese yet feels entirely new. The tea's roasted mineral depth infuses the meat with a complex smokiness that no spice blend alone can achieve.
The braising liquid becomes a rich, lacquered sauce—soy sauce, dark brown sugar, and the tea's natural tannins meld into a glaze that's sweet, savory, and slightly bitter in all the right ways.
Star anise and a piece of cassia bark add warmth without overwhelming the tea's character. The key is patience: low and slow for at least two hours until the pork is trembling-soft and the fat has rendered to silk.
Serve over steamed jasmine rice with a scattering of sliced scallions. The contrast between the rich, dark pork and the clean white rice is as beautiful on the plate as it is on the palate.
Ingredients
- 800g pork belly, skin on, cut into large chunks
- 4 tbsp Da Hong Pao loose leaf tea
- 3 cups boiling water
- 3 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tbsp dark brown sugar
- 3 slices fresh ginger
- 2 star anise
- 1 small piece cassia bark or cinnamon stick
- 2 tbsp Shaoxing wine
- 2 scallions, cut into segments
- Steamed rice for serving
How to make it
- 1Brew the Da Hong Pao: steep 4 tbsp loose leaf in 3 cups boiling water for 5 minutes. Strain and reserve the tea liquor.
- 2Blanch pork belly in boiling water for 3 minutes to remove impurities. Drain and pat dry.
- 3In a heavy pot or Dutch oven, sear pork belly pieces on all sides until golden. Remove and set aside.
- 4In the same pot, add ginger, star anise, and cassia bark. Cook 30 seconds until fragrant.
- 5Return pork to pot. Add tea liquor, both soy sauces, brown sugar, and Shaoxing wine. Bring to a boil.
- 6Reduce to a very low simmer, cover, and cook 2–2.5 hours, turning the pork occasionally, until fork-tender.
- 7Remove lid, increase heat, and reduce sauce to a thick glaze (about 10 minutes), basting the pork frequently.
- 8Serve over steamed rice, spooning the glaze over the pork. Garnish with sliced scallions.
Want to learn more about Wuyi Oolong? Visit its full profile.
Back to Wuyi OolongYou might also like
What to Eat with Da Hong Pao (Wuyi Rock Oolong)
Da Hong Pao's roasted, mineral complexity pairs beautifully with rich meats, aged cheeses, dark chocolate, and anything with deep umami or smoky character.
Da Hong Pao Chocolate Lava Cakes
Intensely roasted Da Hong Pao infused into dark chocolate lava cakes—a molten center of smoky, mineral-rich decadence.