Shanghai/Jiangnan — the sweeter, wine-forward pork braise that defines Eastern Chinese cooking
Shanghai hong shao rou: pork belly braised in equal parts soy and Shaoxing wine with rock sugar, producing a rich, lacquered red-brown finish. Sweeter than Sichuan or Hunan versions; the rock sugar glazes the meat with a caramel sheen. The definitive Jiangnan comfort dish.
Sweet, wine-rich, deeply savoury, lacquered red-brown — the Jiangnan benchmark for braised pork
{"Equal parts soy and Shaoxing wine forms the braising liquid base","Rock sugar for authentic sweetness and lacquered glaze","Low, patient heat — 1.5–2 hours minimum","Final reduction uncovered to concentrate the sauce to a glaze"}
{"Blanch pork first then fry skin-down in a little oil before braising — creates depth of colour","Add a small knob of fresh ginger and spring onion tied in a bundle — remove before serving","Serve with steamed mantou (plain buns) to soak up the sauce"}
{"Using dark soy only — loses the wine character and becomes too bitter","White sugar instead of rock sugar — lacks caramelised depth","Rushing — the fat must fully render and the collagen must convert to gelatin"}
Land of Fish and Rice — Fuchsia Dunlop