Hongshao rou

Red braised pork belly, or hong shao rou, is a cherished traditional dish from China. This savory masterpiece features pork belly cooked with an aromatic blend of ginger, garlic, spices, chili peppers, sugar, star anise, soy sauce, and rice wine. The true magic unfolds as the pork belly simmers, transforming the fat and skin into a melt-in-your-mouth, gelatinous delight. The sauce thickens into a sweet, sticky glaze that perfectly complements the tender meat.

This dish is a staple during holidays and is typically served with steamed rice and dark green vegetables. Some variations even incorporate hard-boiled eggs or extra vegetables to absorb the delicious sauce.

While many regions in China have their unique versions of hong shao rou, the Hunanese rendition stands out. Known as "Mao's family-style red braised pork" it is famously linked to Chairman Mao and features prominently in Hunan restaurants specializing in "Mao-style cuisine." The dish is so revered that the Hunan provincial government has even standardized the recipe, insisting on using meat from the Ningxiang breed of pig for the most authentic flavor.

Whether enjoyed at a restaurant or made at home, red braised pork belly is a dish sure to impress with its rich flavors and tender texture.