The first time I saw hong shao rou, I thought it looked like candy. The pork belly was dark, glossy, almost sticky. Cubes of melt-in-your-mouth fat clinging to tender meat. The sauce was thick and sweet-savory, coating everything like a caramel glaze.
I’d never had anything like it. Western pork dishes are usually roasted or fried. This was braised — slowly, gently, until the meat fell apart and the sauce turned into liquid gold.
I took one bite. Then another. Then another. I couldn’t stop.
But don’t eat too much. It’s rich. You’ll get tired of it fast.
What makes it good
It’s the balance. The pork belly is fatty — really fatty. But the long braise renders out the fat, so you’re left with richness without greasiness. The meat is so tender it falls apart when you pick it up.
The sauce is dark, glossy, and sticky. Sweet from the sugar, savory from the soy. It coats every piece like a glaze. You don’t eat this dish without rice. The rice soaks up the sauce, and that’s where the magic really happens.
I’ve tried making it at home. It takes hours. But the smell fills the kitchen — soy, star anise, ginger, pork — and by the time it’s done, you can’t wait anymore. You just want to eat it.
The only downside? It’s rich. You’ll get full fast. But you’ll still want more.
Does it taste different in different places?
A little. I’ve tried a few versions, and here’s what I noticed.
Shanghai style
This is the most famous one. Sweeter, darker, more caramelized. The sauce is almost sticky. Some people add dried shrimp or tofu skin. I’ve had it with bamboo shoots — that was my favorite.
Hunan style
Less sweet. More soy sauce flavor. Sometimes spicy. I’ve had one with chili and black pepper. Different vibe. Still good, but not what I think of when I crave hong shao rou.
Sichuan style
This one has Sichuan peppercorns. That numbing heat. Also doubanjiang (chili bean paste). It’s spicier and more complex. Worth trying if you want something different.
My take
I’ve tried all three. Shanghai is the one I keep going back to. The others are interesting, but the classic sweet-sticky version is what I grew to love.
Final Thoughts
I used to think fatty pork was just… fat. Then I tried hong shao rou. The long braise renders it down. You’re left with richness, not greasiness.
Just don’t eat too much at once. It’s rich. You’ll get tired of it fast. A few pieces over rice? Perfect. A whole plate by yourself? You’ll regret it.
But you’ll still want more anyway.
