Red Braised Pork Belly

Hongshao Rou is the quintessential Shanghai comfort food. Thick, square-cut pieces of pork belly with alternating layers of fat and lean meat are slowly braised in a mixture of dark soy sauce, light soy sauce, rock sugar, Shaoxing wine, and aromatics like star anise and ginger. The long, slow cooking transforms the meat into a fork-tender masterpiece, and the sauce reduces to a thick, glossy, sweet-savory glaze that coats each piece. It's served over plain rice, which soaks up the magnificent sauce.

📖 History

Red braising (hongshao) is a classic Chinese technique with roots in Eastern China. Shanghai's version is sweeter than others, reflecting the city's preference for sugar in savory dishes.