Hong Shao Rou is a classic dish of Chinese cuisine. It tastes fat but not greasy, soft and sweet. And it is good food for all ages.

What is Hong Shao Rou

Hong Shao Rou is also called Red Braised Pork Belly. It is a famous popular dish, which belongs to Lu cuisine and spreads widely in China. It uses pork belly as the main ingredient, and there are more than 30 kinds of practices.

The Hong Shao Rou is mainly made of casserole, and the meat is fat and thin, sweet and soft, and the entrance is instant. At the same time, Hong Shao Rou has a certain nutritional value. It is rich in collagen that is a good dish for the woman to keep the skin elasticity and beauty. Of course, Hong Shao Rou is sweet and can’t be eaten too much. Patients with high blood sugar and high blood fat should eat it with caution.

Cooking tips for Hong Shao Rou:

1. Soak the meat in water and about 10 minutes to remove the blood in the capillaries, and add some cooking wine in the water to absorb the meat fiber and remove the meaty taste.

2. Boil the pork in water to cleanse the blood.

3. Be sure to burn pork with a small fire for more than 1 hour.

4. Try adding some fermented bean curd or whipped cream in the recipe, and you may get a special taste.

5. Do not wash the pork with hot water above 15 degrees Celsius before cooking, otherwise, it will lose a lot of nutrition and taste is not good. And pork should be cooked because there are sometimes parasites in the pork.

The Red Braised Pork Belly nutrition

Item Date/100g Item Date/100g Item Date/100g Calories 489.175 kcal Cholesterol 854.7 mg, Riboflavin 0.49 mg Vitamin B 60.02 mg Vitamin A 88.3 micrograms Niacin 20.19 mg Folic acid 1.32 micrograms Carotene 14.9 micrograms Vitamin C 0.5 mg Dietary fiber 0.58 g Thiamine 0.76 mg Vitamin E 2.46 mg Calcium 159.45 mg Phosphorus 947.75 mg Potassium 1990.55 mg Sodium 6362.96 mg Iodine 2.4 μg Magnesium 300.5 mg Iron 16.95 mg Zinc 13.73 mg Selenium 29.72 μg Copper 0.52 Mg Manganese 1.71 mg

How to make Hong Shao Rou？

Hong Shao Rou Recipe:

Hong Shao Rou recipe ingredients:

• 500g Pork belly with skin

• 2 tablespoons cooking wine

• 3 tablespoons light soy sauce

• 1 tablespoon dark soy sauce

• 1 teaspoon salt

• 1 green onion

• 1 tablespoon ginger

• 1 tablespoon rock sugar

Hong Shao Rou Recipe instructions:

1. Wash the pork belly and cut it into two large pieces, then put it and the cold water in a wok.

2. Add ginger and cooking wine in the wok and continue to cook for about 15 minutes.

3. Remove the meat and wash off the floating foam on the meat surface with warm water. Drain and cut it into 3.5 cm squares.

4. Heat a wok with oil, and stir-fry green onion and ginger until fragrant. Add the meat in the wok and stir-fry for a few times.

5. Add salt, light soy sauce, dark soy sauce, cooking wine and beer in the wok. (Add enough beer to cover the meat).

6. Seasoning with salt and rock sugar.

7. Cover the lid and cook the meat until boiling. Turn to medium heat and cook it for about 1.5 hours.

8. Remove the cover and cook the Hong Shao Rou under high heat until the sauce has thickened.





