Shanghai Hongshao Rou
Shanghai-style Hongshao Rou is a beloved braised pork belly dish glazed in a rich, sweet soy sauce caramel. Unlike other regional versions, the Shanghai rendition uses more sugar, creating a distinctive reddish-brown color and a sticky-sweet finish that pairs perfectly with plain white rice.
食材清单
- Pork belly 500 g
- Rock sugar 30 g
- Soy sauce 3 tbsp
- Cooking wine 2 tbsp
- Star anise 2 pcs
- Cinnamon bark 1 piece
- Scallions and ginger to taste
- Salt to taste
制作步骤
- 1. Cut the pork belly into 3cm cubes, blanch in cold water to remove the blood foam
- 2. Heat a little oil in a pan, add rock sugar and fry over low heat until caramel color appears.
- 3. Add pork belly and stir-fry until browned
- 4. Add onion, ginger, star anise, cinnamon, cooking wine and soy sauce
- 5. Add hot water to cover the meat noodles, bring to a boil over high heat, then reduce to low heat and simmer for 1 hour.
- 6. Reduce the sauce over high heat until it thickens, remove from the pan and serve on a plate
文化小知识
Hongshao Rou is considered the defining dish of Shanghai home cooking. The generous use of sugar is a hallmark of Shanghai cuisine, which favors sweet flavors. A perfect plate of Hongshao Rou should have pork belly that is tender but not falling apart, with a brilliant reddish-brown glaze that glistens under light. Premier Zhou Enlai was famously fond of this dish.