Red braised pork belly, known as Hong Shao Rou, is a classic comfort dish from the Jiangsu and Shanghai regions. Historically it was a banquet staple, prized for its rich, sweet‑savory glaze and melt‑in‑your‑mouth texture, symbolizing prosperity and indulgence during festivals.

In Shanghai the sauce is sweeter with more sugar and a glossy finish, while in Sichuan the dish may include spicy dou ban jiang. In northern China the braise often uses more dark soy for a deeper color, and some families add star anise or cloves for extra warmth.

It is typically sliced into bite‑size pieces and served hot over a bowl of plain steamed white rice, allowing the glossy sauce to soak into the grains. It may also be presented alongside simple stir‑fried greens like bok choy to balance the richness.

Red braised pork belly is popular during Lunar New Year, wedding banquets, and birthday feasts because its deep red color is associated with good luck and happiness. It’s also a beloved weekend family comfort food.

Essential ingredients include pork belly with skin, Shaoxing cooking wine, light soy sauce, dark soy sauce, rock sugar, and aromatics like ginger, garlic, and scallions. Substitutes can be dry sherry for Shaoxing wine, brown sugar for rock sugar, and oyster sauce in place of dou ban jiang for a milder flavor.

Pair it with simple steamed rice, a crisp cucumber salad (liang ban cucumber), stir‑fried bok choy with garlic, or a light egg drop soup to balance the richness of the pork.

The dish’s hallmark is the gelatin‑rich pork skin that creates a naturally thick, glossy sauce without cornstarch. The balance of sweet, salty, and umami flavors, plus the tender melt‑in‑your‑mouth texture, sets it apart as a quintessential comfort food.

Modern cooks often simplify the process by using rice cookers or Instant Pots, reducing the need for constant monitoring. Some contemporary versions add chili oil or Sichuan pepper for a spicy twist, while others keep the classic sweet‑savory profile.

Common errors include adding too much water, which prevents the sauce from thickening, and overcooking the pork, which can make the meat dry. Also, forgetting to remove the aromatics before serving can lead to unwanted bitter bites.

A rice cooker provides low, steady heat that mimics the gentle simmer needed for gelatin to dissolve, making the process hands‑off and foolproof. Traditional wok braising requires constant stirring and temperature control, which can be challenging for beginners.

Yes, the braised pork can be cooked a day ahead. Cool it to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently in the rice cooker on the “Warm” setting or in a microwave, adding a splash of water if the sauce has thickened too much.

The pork should be fork‑tender and the sauce should be thick, glossy, and coat each piece like a lacquer. The color should be a deep mahogany, not overly dark or burnt.

The YouTube channel Souped Up Recipes focuses on easy, one‑pot and appliance‑friendly versions of classic Asian dishes, providing step‑by‑step tutorials that require minimal prep and equipment.

Souped Up Recipes emphasizes simplicity and speed, often adapting traditional recipes for modern kitchen gadgets like rice cookers, Instant Pots, and slow cookers, whereas many other channels stick to classic stovetop or wok techniques.

The channel is popular for its quick versions of Mapo Tofu, Egg Fried Rice, Sweet and Sour Chicken, and various noodle soups, all presented with clear visuals and minimal ingredient lists.