What it is
红烧肉 (hóng shāo ròu) is the dish most Shanghainese people name when they think of home cooking. Pork belly is braised slowly in soy sauce, sugar and Shaoxing wine, then the sauce is reduced until it coats each piece in a deep red glaze. Shanghai cooks call this style 浓油赤酱, “thick oil, red sauce”.
How it tastes
Rich, sweet-savoury and very tender, with soft layers of fat and lean. The sauce is the best part: spoon it over plain rice.
How to order it
One plate is plenty for two to four people as part of a shared meal. Order steamed rice with it, and something fresh such as greens from the vegetable section.
