
Hong Shao Rou (Red-Braised Pork Belly)
Red-braised pork belly simmered until tender and glossy

Convert Water between metric and US cooking measurements.
| Milliliters | Cups |
|---|---|
| 1 ml | 1 ml (< ½ tsp) |
| 5 ml | ≈ 1 tsp |
| 10 ml | ≈ 2 tsp |
| 25 ml | ≈ 1 ¾ tbsp |
| 50 ml | ≈ ¼ cup |
| 100 ml | ≈ ⅜ cup |
| 250 ml | ≈ 1 cup |
Explore similar ingredients and other varieties you can use in your cooking.

Red-braised pork belly simmered until tender and glossy

Creamy jasmine rice congee with ginger and spring onion

Quick chicken stir fry with vegetables and savoury soy sauce.

Persian chicken stew with walnut and pomegranate molasses sauce

Crisp pastry strudel filled with vanilla quark, lemon and sultanas

Smooth tahini sauce with lemon, garlic and water

Quiche Lorraine with bacon custard and a green salad

Spiced chickpea curry served with puffed fried bhature

Jackfruit tacos in ancho chilli mole-style sauce

Goan coconut fish curry with tamarind and curry leaves

Crisp sfogliatelle ricce with ricotta and semolina filling

Mexican minced beef with potatoes, peas and tomato

Spanish chickpea and spinach stew with paprika and sherry vinegar

Beef and bean chilli baked under a golden cornbread topping

Spiced minced beef chilli served over spaghetti with cheddar

Soft fried bara filled with fragrant curried chickpeas

Lentils and rice topped with caramelised onions

Baked peppers stuffed with minced beef and rice in tomato sauce

