Red braised pork belly(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, chilli peppers, sugar, light and dark soy sauce, and rice wine. The pork belly is cooked until the fat and skin are gelatinous 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. It is generally served with steamed rice and dark green vegetables.
Many Chinese provinces have slightly different versions, but the Hunanese one (often called "Mao's family style red braised pork" ）is often said to have been one of Chairman Mao's favorite dishes, and is served at the many Hunan restaurants across China specialising in so called "Mao-style cuisine".
