Hong Shao Rou

Category
FOOD

Language
CHINESE

Red braised pork belly or hong shao rou is a classic pork dish from mainland China, red-cooked using pork belly and a combination of ginger, garlic, aromatic spices, chilies, sugar, star anise, light and dark soy sauce, and rice wine. The pork belly is cooked until the fat and skin are gelatinous, soft, and melt easily in the mouth, while the sauce is usually thick, sweet and fairly sticky. The dish has a melt-in-the-mouth texture that is formed as a result of a long braising process, during which the liquid reduces and becomes thick. It is generally served with steamed rice and dark green vegetables, often over holidays.[1] The dish is often prepared with hard-boiled chicken eggs or vegetables, which are used to soak up the juices from the recipe.[1][2]

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