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Hong Shao Rou

Today, we are making Hong Shao Rou (红烧肉). Rou means meat; in this recipe, it often refers to pork belly. Hong Shao means red braise. It is a Chinese cooking method that usually involves caramelizing sugar to give the food a significant red color. Every family has their own way of making Hong Shao Rou, so I am excited to share my version. It is easy, beginner-friendly, and super delicious. So, let’s get started.


  • I love this recipe…. I do it in the slow cooker rather than stove top from method point 9 and it always come out well.
    Thank you for the recipe x

    Alison on

  • Recipe please

    Rogelio tamayo on

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