Red-Braised Pork Belly
Red-Braised Pork Belly (Hong Shao Rou) is a classic Chinese dish where pork belly is slow-cooked in a rich, savory-sweet sauce. It typically features pork belly, soy sauce, rock sugar, Shaoxing wine, and aromatics like ginger and star anise, originating from the Jiangnan region but enjoyed nationwide.
🍽️ Nutrition at a glance
This dish is high in fat and protein, with minimal carbohydrates, providing iron and B vitamins. A typical serving contains roughly 400-600 calories, depending on the cut and sauce richness.
Nutrition breakdown
| Calories | 515 kcal |
| Protein | 23 g |
| Carbs | 8 g |
| Fat | 44 g |
| Fiber | 1 g |
| Sugar | 5 g |
| Sodium | 890 mg |
| Potassium | 380 mg |
| Phosphorus | 210 mg |
| Vitamin B1 (Thiamin) | 0.4 mg |
| Vitamin B6 | 0.5 mg |
| Vitamin B12 | 1.2 µg |
| Niacin (B3) | 6.0 mg |
| Iron | 2.5 mg |
| Zinc | 4.0 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a celebratory dish often served during festivals, symbolizing prosperity. Nutritionally, the slow braising process renders some fat, making the meat tender while the collagen from the skin adds a unique texture.
