Braised pork belly (Hong shao rou)
(Braised pork belly, 红烧肉, Hongshao rou, Shanghai braised pork belly, Chairman Mao’s red braised pork, Red braised pork belly)
One of the classics of Chinese cuisine, hong shao rou is a delicious concoction made with braised pork belly. The meat is boiled and doused in a rich mixture of rice wine, sugar, and light and dark soy sauce. All the ingredients form a sweet and sticky sauce of vibrant red color in which the pork belly is cooked until tender.
The dish originates from the Chinese province of Hunan, but nowadays it is traditionally associated with Shanghai. It is famous for being a favorite dish of Mao Tse-tung, the founding father of China, and it is often referred to as Chairman Mao’s red braised pork.
In Chinese households, it represents a daily meal, but it is also frequently served on special occasions. The recipes for hong shao rou are passed down within generations, and every family has their version. Possible additional ingredients include hard-boiled eggs, soft tofu puffs, chili, or star anise.
Hong shao rou is robust and aromatic, which is why it is usually served with plain rice or stir-fried vegetables. Occasionally, the dish is served inside traditional Chinese steamed buns. Although it is one of the most famous dishes in China, it has just recently started to gain popularity in Chinese restaurants around the world.
Recipe variations
Shanghai-Style Hong Shao Rou
READY IN 1h 15minThe following is the authentic Shanghai-style hong shao rou (red braised pork belly) recipe: the pork belly is seasoned only with soy sauce, sugar, and Shaoxing wine. The recipe is courtesy of the Woks of Life blog, which has been run for over 10 years now by a family of four, considered to be the authority on Chinese home cooking. In addition to the blog, the family has also published their cookbook, which was a New York Times bestseller.
Chairman Mao's Hong Shao Rou
READY IN 1h 45minThe following is the Hunan version of hong shao rou, often called Chairman Mao's hong shao rou, given that it was his favorite dish, which he supposedly had every day. Like most Hunan cooking, this dish is also very spicy, as the pork belly is cooked with spices like ginger, chili peppers, scallions, anise, bay leaves, and cinnamon. The recipe is courtesy of the Woks of Life blog, which has been run for over 10 years now by a family of four, considered to be the authority on Chinese home cooking. In addition to the blog, the family has also published their cookbook, which was a New York Times bestseller.
Braised pork belly (Hong shao rou) Authentic recipe
The following is the authentic Shanghai-style hong shao rou (red braised pork belly) recipe: the pork belly is seasoned only with soy sauce, sugar, and Shaoxing wine. The recipe is courtesy of the Woks of Life blog, which has been run for over 10 years now by a family of four, considered to be the authority on Chinese home cooking. In addition to the blog, the family has also published their cookbook, which was a New York Times bestseller.
WHERE TO EAT The best Braised pork belly (Hong shao rou) in the world (according to food experts)
