Shanghainese Braised Pork Belly (Hong Shao Rou)
A staple of Shanghainese cuisine, hong shao rou (meaning red-braised pork) is all about rich flavors. Pork belly is slowly cooked in a fragrant broth of soy sauce, warming spices, and rock sugar until it’s meltingly tender and caramelized. Served over fluffy Kokuho rice with baby bok choy, this bowl brings balance with a touch of indulgence.
Nutritional facts
Protein
40g
Carbs
96g
Calories
1550
Fat
105g
Ingredients
Cane Sugar, Soy Sauce, Pork Belly, Garlic, Kosher Salt, Shaoxing Wine, Kohuho Rice, Star Anise, Green Onion, Ginger, Leeks, Clove, Canola Oil, Bok Choy, Soy Sauce
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About Mike Ding
Mike Ding has over a decade of fine dining experience with a specialization in French and Asian cuisine. A graduate of Le Cordon Bleu, Mike's culinary journey began with training in global cuisines, butchery, and seasonal cuisine. His career includes pivotal roles at prestigious establishments such as Jean-Georges, Picholine, Forgione, Cut by Wolfgang Puck, and Masa.
Mike has been the Chef Owner of Mori NYC since 2019 and the CPO/Owner of Asian Veggies Inc. since 2021. At Asian Veggies Inc., he focuses on sourcing specialty fruits and vegetables while managing imports from Canada, Mexico, and Asia. He places consistent emphasis on incorporating fresh, seasonal ingredients into his dishes and is adept at collaborating directly with farmers and purveyors to ensure the highest quality produce for his menus.
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