Shanghai-Style Braised Pork Belly – Hongshao Rou

Shanghai-Style Braised Pork Belly, also known as “hongshao rou” in Mandarin, is a classic dish from Shanghai, China. It is a staple in Shanghainese cuisine and is popular all over China and around the world.

The dish is made by slowly cooking pork belly in a sweet and savory soy sauce-based braising liquid until it becomes tender and flavorful. The pork is first seared to create a caramelized crust, and then simmered in a mixture of soy sauce, Shaoxing wine, ginger, garlic, and spices. The dish is traditionally served with steamed rice and vegetables, and the braising liquid is used as a sauce.

Shanghai-Style Braised Pork Belly has a rich, umami flavor that is both sweet and salty. The slow-cooking process allows the flavors to meld together, resulting in a melt-in-your-mouth texture that is truly addictive. The dish is also known for its beautiful, deep red color, which comes from the caramelization of the sauce during the cooking process.

This dish has a long history in Shanghai and is considered a symbol of the city’s culinary heritage. It is often served at family gatherings and celebrations, as well as in restaurants throughout the city. While it is typically made with pork belly, other cuts of pork or even beef can also be used.

Overall, Shanghai-Style Braised Pork Belly is a delicious and comforting dish that has become a beloved part of Chinese cuisine. Its complex flavor profile and satisfying texture make it a must-try for anyone visiting Shanghai or interested in Chinese cooking.

Shanghai dishes