Red Braised Pork Belly (Hong Shao Rou)
Shanghai-style hong shao rou: skin-on pork belly blanched, browned in caramelized rock sugar, then slowly braised in Shaoxing wine and light and dark soy sauce until meltingly tender and coated in a glossy, sticky, deep mahogany glaze. Serve over steamed rice with greens.
At a glance
Ingredients and method are in the app
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