How to Make Shanghai Red Braised Pork (Hong Shao Rou)

[@leomilani_gtr]

Super easy! I'll try and tell you how it went!

[@emilstrandberglarsen1218]

How did it go?

[@wt1836]

When times are lazy I just make this and have it with a heaping bowl of steamed rice! Thanks for the recipe, imo more people need to know how good other regional Chinese food can be! The Chinese food just ain't all Canto! 😁

[@Rayshader]

This is like a reduced version of Dong po pork belly. Got to try this

[@shannonfickling9447]

thanks for the recipe. this is my first time making pork belly and it came out super delicious. it was better than some restaurants one honestly and im a so so chef. i added a star anise but everything else i did the same as your recipe. i could even eat the part that was only fat, usually when i eat this dish i only eat half of it. just wondering, can i boil the whole pork belly THEN cut it into peices. my knife is so dull so it was really difficult to cut when it was raw. will it affect the flavor if i cut after boiling but before throwing into the wok with the sugar? thanks 😊

[@digidoctor]

No extra spices?

[@Jytoyu]

Not salty

[@richardyoung5405]

No need for the music, which is too loud! Great recipe though.

[@mannixpl]

Poor recipe, very poor.