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.

Delicious, glossy, juicy, melt-in-your-mouth pork belly with an aromatic and flavoursome sticky sauce to drizzle over many many bowls of rice! This traditional and authentic red braised pork belly (or in Chinese, 'hong shao rou') is rich, sweet, salty, savoury with an ever so subtle heat that will have you going for seconds!

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…

YUM - Red Braised Pork Belly (Hong Shao Rou) was one of my favorite dishes growing up. Back when I was basically known as a carnivore in my family LOL -...