Braised Pork Belly Recipe – Hong Shao Rou (红烧肉)


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Today, we are making Hong Shao Rou (红烧肉). Rou means meat; in this recipe, it often refers to pork belly. Hong Shao means red braise. It is a Chinese …

47 replies
  1. HolyDiver
    HolyDiver says:

    She is one of the best cooks/chefs, i have ever seen……….Just so pure and easy to follow……….sadly here in the U.S…..we cannot get great food like this…….smh

    Reply
  2. seismikman21
    seismikman21 says:

    Great recipe, I remember when my mum used to do the same although the pork belly was cut smaller. I think this was supposed to be Mao's favourite dish. Where did you get the dutch oven?

    Reply
  3. Miss Blue
    Miss Blue says:

    One of my favourite things about you, is that you share your shortcomings – you over- reduced the sauce. By sharing that, it makes you a better teacher, and us – better students. You’re the best! 🤓👍❤️

    Reply
  4. Sight4SoreEyes039
    Sight4SoreEyes039 says:

    I'm a huge fan of your channel! You make chinese cuisine less scary and mysterious. It's been especially useful during early covid times when all the restaurants were closed. Can you make a video for braised pork belly and taro?

    Reply
  5. América Vasca
    América Vasca says:

    I followed the recipe step by step. 20 minutes later the meat burned out and I almost die because the air contamination. The water just ran out when I putted more than her. Maybe my high temperatura is way more than her

    Reply

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