Red braised pork belly

Hong Shao Rou is a classic dish of Chinese cuisine. It tastes fat but not greasy, soft and sweet. And it is good food for all ages.

Hong Shao Rou is a Chinese classic. The tender, juicy pork is coated in a glossy sauce that is sticky, savory, sweet, and full of fragrance.

My mom's red-Braised Pork Belly from Shanghai - excerpt from My Shanghai cookbook

Make this hong shao rou recipe for a traditional Chinese dish of braised pork belly in an intensely flavorful, savory-sweet sauce.

This Red Braised Pork Belly is a Chinese classic COMFORT FOOD. The pork is slowly braised with soy sauce and aromatics and the end result is a savory, and slightly sweet, rich and tender sticky pork belly.

I bet this red braised pork belly (红烧肉) is most Chinese people's favorite childhood dish. The savory, glossy, and sticky sauce of this dish can totally turn everyone into a RICE KILLER! Our grandparents always make the best 红烧肉! I have adjusted this recipe for years and finally perfectly duplicated my grandpa's red braised pork belly. By blanching the pork belly for 30 minutes before pan frying and pan-frying the pork belly without cooking oil, we can get rid of extra oil from the meat and…

Shanghai-Style Braised Pork Belly (hong shao rou, 红烧肉) is a very famous dish in China. Everyone knows hong shao rou (red cooked pork) is a Shanghai favorite.

Red Braised Pork or Hong Shao Rou (红烧肉) is a beloved dish in China and for good reason! The glossy pork belly is super tender, melt in your mouth delicious, and the savory, sweet sauce is so good, you'll be spooning extra over your rice!