Red braised pork belly
Red braised pork belly or hong shao rou ( simplified Chinese : 红烧肉 ; traditional Chinese : 紅燒肉 ; pinyin : hóngshāoròu ) is a classic pork dish from mainland China , red cooked using pork belly and a combination of ginger , garlic , aromatic spices , chilli peppers , 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. It is generally served with steamed rice and dark green vegetables.
Page Revisions
| Year | Metadata | Sections | Top Words | First Paragraph |
| 2018 |
12349 characters 2 sections 2 paragraphs 4 images 26 internal links 2 external links |
mao 0.319 hóngshāoròu 0.278 melt 0.278 belly 0.257 rou 0.237 hunan 0.171 mouth 0.154 braised 0.141 codify 0.139 deciding 0.139 gelatinous 0.139 hongshao 0.139 hunanese 0.139 máo 0.139 ningxiang 0.139 |
Red braised pork belly or hong shao rou ( simplified Chinese : 红烧肉 ; traditional Chinese : 紅燒肉 ; pinyin : hóngshāoròu ) is a classic pork dish from mainland China , red cooked using pork belly and a combination of ginger , garlic , aromatic spices , chilli peppers , 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. It is generally served with steamed rice and dark green vegetables. |
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| 2017 |
12101 characters 2 sections 2 paragraphs 4 images 25 internal links 2 external links |
mao 0.321 hóngshāoròu 0.280 melt 0.280 belly 0.259 rou 0.238 hunan 0.173 mouth 0.156 braised 0.142 codify 0.140 deciding 0.140 gelatinous 0.140 hongshao 0.140 hunanese 0.140 máo 0.140 ningxiang 0.140 |
Red braised pork belly or hong shao rou ( simplified Chinese : 红烧肉 ; traditional Chinese : 紅燒肉 ; pinyin : hóngshāoròu ) 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 , 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 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. |
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| 2016 |
12042 characters 2 sections 2 paragraphs 4 images 24 internal links 2 external links |
mao 0.322 hongshao 0.281 hóngshāoròu 0.281 melt 0.281 rou 0.239 hunan 0.173 belly 0.173 mouth 0.156 braised 0.143 codify 0.140 deciding 0.140 gelatinous 0.140 hunanese 0.140 máo 0.140 ningxiang 0.140 |
Hongshao rou or red braised pork ( simplified Chinese : 红烧肉 ; traditional Chinese : 紅燒肉 ; pinyin : hóngshāoròu ) is a classic pork dish from mainland China , cooked using pork belly and a combination of ginger , garlic , aromatic spices , chilli peppers , sugar , light and dark soy , 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 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. |
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| 2015 |
10201 characters 2 sections 4 paragraphs 6 images 28 internal links 0 external links |
melt 0.440 belly 0.272 mouth 0.245 gelatinous 0.220 shao 0.220 红烧肉 0.220 connected 0.220 rou 0.187 chairman 0.187 mao 0.168 fairly 0.168 suggests 0.155 classic 0.155 aromatic 0.155 pork 0.145 |
Hong shao rou (also " Red Braised Pork"; Chinese : 红烧肉) is a classic pork dish from mainland China , cooked using pork belly and a combination of ginger , garlic , aromatic spices , chilli peppers , sugar , light and dark soy , 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. |
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| 2014 |
9087 characters 3 sections 3 paragraphs 4 images 25 internal links 0 external links |
melt 0.471 belly 0.291 mouth 0.262 gelatinous 0.236 shao 0.236 红烧肉 0.236 rou 0.201 fairly 0.180 suggests 0.166 classic 0.166 aromatic 0.166 pork 0.155 braising 0.155 mainland 0.145 formed 0.131 |
Hong shao rou (also " Red Braised Pork"; Chinese : 红烧肉) is a classic pork dish from mainland China , cooked using pork belly and a combination of ginger , garlic , aromatic spices , chilli peppers , sugar , light and dark soy , 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. |
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| 2013 |
6025 characters 2 sections 2 paragraphs 2 images 20 internal links 0 external links |
melt 0.471 belly 0.291 mouth 0.262 gelatinous 0.236 shao 0.236 红烧肉 0.236 rou 0.201 fairly 0.180 suggests 0.166 classic 0.166 aromatic 0.166 pork 0.155 braising 0.155 mainland 0.145 formed 0.131 |
Hong shao rou (also " Red Braised Pork"; Chinese : 红烧肉) is a classic pork dish from mainland China , cooked using pork belly and a combination of ginger , garlic , aromatic spices , chilli peppers , sugar , light and dark soy , 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. |
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| 2012 |
5521 characters 2 sections 2 paragraphs 2 images 18 internal links 0 external links |
melt 0.472 belly 0.292 mouth 0.263 gelatinous 0.236 shao 0.236 红烧肉 0.236 rou 0.201 fairly 0.181 suggests 0.166 classic 0.166 aromatic 0.166 pork 0.155 braising 0.155 mainland 0.146 formed 0.131 |
Hong shao rou (also " Red Braised Pork"; Chinese : 红烧肉) is a classic pork dish from mainland China , cooked using pork belly and a combination of ginger , garlic , aromatic spices , chilli peppers , sugar , light and dark soy , 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. |
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| 2011 |
4600 characters 2 sections 4 paragraphs 1 images 18 internal links 0 external links |
melt 0.475 belly 0.293 mouth 0.264 gelatinous 0.238 shao 0.238 rou 0.202 fairly 0.182 suggests 0.167 classic 0.167 aromatic 0.167 pork 0.156 braising 0.156 mainland 0.147 formed 0.132 braised 0.121 |
Hong shao rou (also "Red Braised Pork") is a classic pork dish from mainland China , cooked using pork belly and a combination of ginger , garlic , aromatic spices , chilli peppers , sugar , light and dark soy , 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. |