The Heart of Shanghai Home Cooking
Hong Shao Rou (红烧肉), literally meaning "red-cooked pork," is one of the most beloved dishes in Shanghai cuisine. This iconic braised pork belly represents the essence of Shanghai home cooking - comfort, warmth, and the perfect balance of sweet and savory flavors.
The dish gained legendary status partly due to its association with Chairman Mao, who famously declared it his favorite dish. However, its roots run much deeper in Chinese culinary tradition, with variations found across different regions. The Shanghai version is distinguished by its use of rock sugar caramelization and the perfect balance of soy sauce and wine.
The key to authentic Hong Shao Rou lies in the slow braising process, which transforms tough pork belly into melt-in-your-mouth tenderness while creating a rich, glossy sauce that perfectly coats each piece of meat.
Ingredients
Main Ingredients
- Pork belly 2 lbs (900g)
- Rock sugar 3 tbsp
- Dark soy sauce 1/4 cup
- Light soy sauce 2 tbsp
- Shaoxing cooking wine 2 tbsp
Aromatics & Spices
- Green onions 4 stalks
- Fresh ginger 6 slices
- Star anise 3 pieces
- Bay leaves 2 leaves
- Cinnamon stick 1 piece
Cooking Instructions
Step 1: Prepare the Pork
Cut pork belly into 2-inch cubes. Blanch in boiling water for 5 minutes to remove impurities and excess fat. Drain and rinse with cold water to stop cooking.
Step 2: Caramelize the Sugar
Heat oil in a heavy-bottomed pot over medium heat. Add rock sugar and cook slowly until it melts and turns amber colored. This caramelization creates the signature color and sweetness.
Step 3: Brown the Pork
Add pork cubes to the caramelized sugar and stir to coat evenly. Cook for 5-6 minutes, turning pieces to brown on all sides and develop rich color.
Step 4: Add Aromatics
Add ginger slices, green onion segments, star anise, bay leaves, and cinnamon stick. Stir-fry for 1 minute until fragrant and aromatic.
Step 5: Add Liquids and Braise
Pour in Shaoxing wine, both soy sauces, and enough water to just cover the pork. Bring to a boil, then reduce heat to low, cover and simmer for 60-75 minutes until tender.
Step 6: Reduce and Finish
Remove lid and increase heat to reduce the sauce until thick and glossy, about 10 minutes. The sauce should coat the pork beautifully. Serve hot with steamed rice.
Master Chef's Tips
🥩 Pork Selection
Choose pork belly with alternating layers of fat and meat. The fat is essential for the dish's richness and texture.
🍯 Sugar Caramelization
Watch the sugar carefully - it should be amber but not burnt. This step is crucial for both color and flavor development.
⏰ Slow Cooking
Low and slow is key. The long braising time ensures the pork becomes tender while the flavors meld together perfectly.
🍚 Serving
Traditionally served with steamed white rice to absorb the rich sauce. The dish tastes even better the next day as flavors deepen.