Hong Shao Pai Gu

Hong Shao Pai Gu is a classic Chinese dish of pork ribs slowly braised in a savory, sweet, and aromatic sauce until tender and glazed in a deep red-brown color. The typical ingredients include pork ribs, soy sauce, rock sugar, Shaoxing wine, ginger, and star anise, with regional variations often adding ingredients like hard-boiled eggs or tofu. It is a beloved staple in Chinese home cooking and restaurants, particularly popular in regions like Shanghai and Jiangsu.

🍽️ Nutrition at a glance

This dish is high in protein and fat from the pork ribs, with minimal carbohydrates unless a significant amount of sugar is used in the sauce. It provides essential nutrients like iron, zinc, and B vitamins, particularly B12. A typical serving of two to three ribs with sauce contains roughly 400-600 calories.

Nutrition breakdown

Calories	450 kcal
Protein	25 g
Carbs	15 g
Fat	32 g
Fiber	1 g
Sugar	10 g
Sodium	850 mg
Iron	3.5 mg
Potassium	450 mg
Vitamin B12	1.2 mcg
Zinc	4.8 mg
Selenium	25 mcg
Phosphorus	200 mg
Niacin (B3)	6 mg
Vitamin B6	0.5 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

The dish's name, which translates to 'red-braised,' refers to the cooking technique that gives the ribs their characteristic glossy, reddish-brown hue, often achieved through caramelizing sugar or using dark soy sauce. Nutritionally, the slow-braising method can help break down connective tissue in the ribs, potentially making some nutrients more bioavailable, while the inclusion of spices like star anise and ginger adds both flavor and traditional digestive benefits.