Hong Shao Rou

Hong Shao Rou is a traditional Chinese dish that translates to "red-cooked pork" in English. It is a slow-cooked pork belly dish that is braised in a flavorful mixture of soy sauce, sugar, and Chinese spices. The dish is known for its rich, caramelized flavor and tender texture. It is often served as a main dish with rice or noodles, and is a popular dish in many regions of China. Three Cuo Chicken and Dongpo Ruo. Depending on taste, bay leaves, cinnamon sticks, star anise, and bean sauce can be added.

The main ingredients of Hong Shao Rou are soy sauce and sugar. Take a piece of pork belly and cut it into bite-sized pieces. After blanching and washing, stir-fry the meat in a wok. Next, add sugar, soy sauce, and rice wine. When the meat pieces are evenly darkened, add plenty of water and simmer over low heat for at least 30 minutes. Be careful not to let it dry out.

Hong Shao Rou is a traditional Chinese dish and does not have a specific German name. However, it is sometimes translated as "geschmortes Schweinefleisch in Sojasauce" which means "braised pork in soy sauce" in English.

Hong Shao Rou belongs to the Chinese cuisine of the Jiangsu and Zhejiang provinces, which is commonly known as Huaiyang cuisine.

Hong Shao Rou is a popular dish in many regions of China and is not exclusive to Shanghai. However, it is said that the dish originated in Jiangsu province, which is located near Shanghai. It has since become a beloved dish across many regions and is a staple in Chinese cuisine.