Hong shao rou, or red braised pork belly, is a classic Chinese pork dish that is red-cooked using pork belly with ginger, garlic, aromatic spices, chilis, sugar, star anise, light and dark soy sauce, and rice wine. A long braising process reduces and thickens the liquid to give the dish its melt-in-the-mouth texture, and it is generally served with steamed rice and dark green vegetables, often over holidays; it is sometimes prepared with hard-boiled eggs or vegetables that soak up the braising juices.
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Dietary SuitabilityContains Meat or Poultry 1 Origin Region Sources
1. Red braised pork belly (Wikipedia)
https://en.wikipedia.org/wiki/Red_braised_pork_belly (dietary-suitability)Quote, https://en.wikipedia.org/wiki/Red_braised_pork_belly (dietary-suitability)
Red braised pork belly, or hong shao rou, is a classic pork dish from China, red-cooked using pork belly and a combination of ginger, garlic, aromatic spices, chilis, sugar, star anise, light and dark soy sauce, and rice wine.
2. Hong shao rou, Wikipedia
Lead paragraph, first sentenceQuote, Lead paragraph, first sentence
Red braised pork belly, or hong shao rou (simplified Chinese: hongshaorou), is a classic pork dish from China,
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