Red Braised Pork: The Soul of Shanghai Cuisine
Hongshao rou is the dish that defines Benbang cuisine: cubes of pork belly slow-braised in soy sauce, rock sugar, and Shaoxing wine until they reach a state of caramelized, melting perfection.
The Art of Hongshao Rou
Hongshao rou (red braised pork) is the crown jewel of Shanghai's Benbang (home-style) cooking. The technique dates back centuries: pork belly is first blanched, then caramelized with rock sugar, and finally braised for hours in a mixture of light soy sauce, dark soy sauce, Shaoxing wine, star anise, and ginger. The long, slow cooking transforms the fat into a translucent, jelly-like texture that dissolves on the tongue. The sauce reduces to a glossy, dark mahogany glaze that coats each piece of pork.
Why It's Called Red Braised
The name hongshao (red-cooked) refers to the deep reddish-brown color the dish takes on from the combination of caramelized sugar and dark soy sauce. This technique is used across many Shanghainese dishes, but hongshao rou is its purest and most celebrated expression. Each piece should be roughly 2-inch cubes, with distinct layers of skin, fat, and lean meat visible in cross-section.
Where to Find the Best Hongshao Rou
Old Jesse in the Xuhui District is widely considered the gold standard for hongshao rou in Shanghai. Their version is impossibly tender, with a sauce so good locals order extra rice just to soak it up. YongFoo Elite offers a more refined interpretation in their stunning 1930s mansion setting. For the full experience, pair it with a bowl of steamed white rice and a side of stir-fried seasonal greens.