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.
