Chinese Red-Braised Pork
Chinese Red-Braised Pork (Hong Shao Rou) is a classic, comforting dish from Eastern China, particularly associated with Shanghai and Hunan cuisine. It features chunks of pork belly slowly braised in a rich, savory-sweet sauce made from soy sauce, Shaoxing wine, rock sugar, and aromatic spices like star anise and ginger. The slow cooking process renders the fat, making the meat incredibly tender and infusing it with a deep, mahogany-colored glaze.
🍽️ Nutrition at a glance
This dish is high in fat and protein due to its primary ingredient, pork belly, with a moderate amount of carbohydrates from the sugar and soy sauce in the braising liquid. A typical serving provides a good source of B vitamins, iron, and zinc, and is a very calorie-dense meal, generally ranging from 400-600 kcal per serving.
Nutrition breakdown
| Calories | 520 kcal |
| Protein | 28 g |
| Carbs | 12 g |
| Fat | 40 g |
| Fiber | 0.5 g |
| Sugar | 8 g |
| Sodium | 850 mg |
| Vitamin B1 (Thiamine) | 0.4 mg |
| Vitamin B6 | 0.5 mg |
| Vitamin B12 | 0.8 µg |
| Iron | 1.8 mg |
| Zinc | 3.5 mg |
| Selenium | 25 µg |
| Phosphorus | 220 mg |
| Potassium | 350 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Hong Shao Rou is considered a celebratory and homely dish, often served during festivals and family gatherings, symbolizing prosperity and happiness. Its unique preparation technique, 'red cooking' (红烧), uses soy sauce and sugar to create a distinctive caramelized color and glossy sheen without the use of artificial coloring.
