Shanghai & Jiangnan
Red-braised pork
红烧肉
Hóng shāo ròu
Pork belly slowly braised to a glossy, deeply savory finish.
Regional starting pointShanghai & Jiangnan
On the menuMain dishes
Typical heatMild
Flavor & textureRich · Sweet-savory · Tender
Get to know the dish
Hong shao rou describes pork cooked in a red-braising style, with soy sauce lending a rich color. Shanghai-style preparations often balance this savor with sugar and Shaoxing wine. The resulting dish is rich enough that a little goes a long way with rice.
What to look for
Tender layers of meat and fat with a glossy sauce. This is a dish to enjoy slowly as part of a larger meal.
Every kitchen has its version
Red braising is used across several regions. Sweetness, spices, cut size and additions such as eggs vary.
Sources & further reading
Background and preparation references. Our descriptions are editorial summaries, not restaurant reviews.
