Hongshao rou

Hongshao rou

Hong shao rou (also "Red Braised Pork"; Chinese: 红烧肉) is a classic pork dish from mainland China, cooked using pork belly and a combination of ginger, garlic, aromatic spices, chilli peppers, sugar, light and dark soy, and rice wine. The pork belly is cooked until the fat and skin are gelatinous and melt easily in the mouth, while the sauce is usually thick, sweet and fairly sticky.

As the English name suggests, the melt in the mouth texture is formed as a result of a long braising process, using relatively little liquid.

It is often connected with Chairman Mao, who is said to have favored the dish.[1]

See also

References

  1. ↑ http://www.telegraph.co.uk/news/worldnews/asia/china/7102740/China-sets-standard-for-Chairman-Maos-favourite-dish.html Moore, Malcolm (2010) China sets standard for Chairman Mao's favourite dish, The Telegraph, 29th January

http://bettysliu.com/2015/02/26/红烧肉-moms-shanghai-style-red-braised-pork-belly/

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