Today dinner while I am at the No. 10 Mixed Rice Stall look at what food to buy, I notice they cook red braised pork. Normally mix rice stall don't cook this so I scoop all that remain until nothing left. The photo you see if after I grab all of it.
Red braised pork or hong shao rou is a classic pork dish from mainland China, red-cooked using pork belly and a combination of ginger, garlic, aromatic spices, chilies, sugar, star anise, light, and dark soy sauce, and rice wine. The pork belly is cooked until the fat and skin are gelatinous, soft, and melt easily in the mouth, while the sauce is usually thick, sweet, and fairly sticky. The dish has a melt in the mouth texture that is formed as a result of a long braising process, during which the liquid reduces and becomes thick.
But the version of Red braised pork they cook is a wet type, not the dryer type. The meat they use is the normal pork meat, not belly meat since those are expensive. The dish still tastes great, and I enjoy it.
