Hong Shao Rou (红烧肉) is a classic Shanghainese dish of pork belly slow-braised in dark soy sauce, rock sugar, and Shaoxing rice wine until the meat turns glossy, tender, and caramelized. The name means "red-cooked meat," after the reddish-brown lacquer the braise gives the pork. It is one of the defining dishes of Shanghainese home cooking, sweet and savory, rich enough that a single cube over rice can ruin you for other pork dishes.
Shanghai sends Xiao Long Bao around the world and keeps Hong Shao Rou for home. Families cook it for one another on ordinary nights.
What Is Red Cooking?
"Red cooking" (hong shao) is a Chinese braising technique built on three pillars: dark soy sauce for color and savory depth, rock sugar for a glossy caramel sweetness, and Shaoxing rice wine for fragrance. The ingredients simmer slowly until the liquid reduces to a syrupy glaze that coats every piece. It is the same technique that gives Shanghainese cooking its signature sweet-savory balance.
How Hong Shao Rou Is Made
Great Hong Shao Rou starts with skin-on pork belly, cut into thick cubes so each piece has alternating layers of fat and lean. The classic method:
- Blanch the pork belly to remove impurities.
- Caramelize rock sugar in a little oil until amber.
- Add the pork and sear it in the caramel.
- Pour in dark soy, light soy, Shaoxing wine, ginger, and aromatics.
- Braise low and slow until the fat turns silky and the sauce reduces to a glaze.
The braise renders the fat to a custard-like softness while the lean stays juicy, and the reduced glaze coats every piece.
How to Eat It
Hong Shao Rou is meant to be eaten with plain steamed rice, which soaks up the glaze and balances the richness. It is a shared, family-style dish rather than a solo plate. Pair it with a light vegetable and a cold appetizer to round out the meal, the way a Shanghai family would. Our guide to Chinese dining culture explains how these dishes fit together at the table.
Where to Taste It
At Shanghai Taste in Rockville, MD, we cook the dishes Shanghai families have passed down for generations. Explore our braised and wok classics on the full menu, or learn more about the broader tradition in What Is Shanghainese Cuisine?
Sources and Further Reading
Frequently Asked Questions
What is Hong Shao Rou?
Hong Shao Rou (红烧肉) is a classic Shanghainese dish of pork belly slow-braised in dark soy sauce, rock sugar, and Shaoxing rice wine until glossy, tender, and caramelized. The name means "red-cooked meat," after the reddish-brown lacquer the braise gives the pork. It is sweet, savory, and rich — a staple of Shanghai home cooking.
What does hong shao (red cooking) mean?
"Red cooking" (hong shao) is a Chinese braising technique built on dark soy sauce for color and savory depth, rock sugar for glossy caramel sweetness, and Shaoxing rice wine for fragrance. The ingredients simmer slowly until the liquid reduces to a syrupy glaze. It gives Shanghainese cooking its signature sweet-savory balance.
How do you eat Hong Shao Rou?
Hong Shao Rou is eaten with plain steamed rice, which soaks up the glaze and balances the richness of the pork belly. It is a shared, family-style dish rather than a solo plate. Pair it with a light vegetable and a cold appetizer to round out a Shanghai meal.