Red-Braised Pork Hock 红烧蹄膀
Red-Braised Pork Hock is featured among the local specialties of Shanghai.
Hongshao tibang (红烧蹄膀) is a pork hock cooked slowly in a dark, savoury-sweet braising liquid. It brings skin, fat, lean meat and bone together in a substantial dish suited to sharing.
How it is prepared
Published recipe examples blanch the hock, build colour with caramelized sugar and soy sauce, then simmer it with aromatics and rice wine. The long cooking softens the meat; quantities, spice mixtures and final sauce thickness differ between cooks.
Flavour & texture
The skin becomes soft and gelatinous while the meat loosens around the bone. This is a different eating experience from crisp roast pork skin, even though both dishes can have a deep brown exterior.
Local context & naming
Hongshao describes red braising, while tibang identifies the pork hock. Both words help distinguish the dish from sliced cured pork or a roast pork joint; the same cut also appears in other regional styles.
Ordering this dish
Ask whether the menu price refers to a whole hock or a smaller portion. If you prefer leaner pieces, explain that preference before service, while recognizing that skin and fat are part of the dish's identity.
At the table
Use a serving spoon and fork or chopsticks to separate small portions around the bone. A vegetable plate and plain rice make practical companions for a shared tasting.
Ingredients to check
Contains pork. The reviewed recipes include soy sauce, rice wine and sugar; confirm the particular aromatic spices and any stock used.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Shanghai Sweet-and-Sour Pork Ribs 糖醋小排 →
Tangcu xiaopai (糖醋小排) are small pork ribs coated in a sweet-and-sour glaze. Shanghai's version combines tender, bone-in pieces with a glossy sauce, making a richly seasoned plate to share alongside rice and vegetables.
Shanghai Rice with Greens 菜饭 →
Shanghai caifan (菜饭) combines rice with chopped greens. Many versions also contain cured pork or ham, and some use meat stock, so its literal name of vegetable rice does not establish a vegetarian meal.
Questions before you order
Is tibang the same as pork belly?
No. Tibang is the hock or knuckle, typically served around a bone; pork belly is a different cut.
Sources & reading
Identity, the described preparation and local context checked against the linked sources on 8 September 2026. Where a home recipe is cited, it is a documented example, not a restaurant standard. Ordering and serving suggestions are editorial guidance. No recipe testing, exclusive origin, current venue availability or dietary certification is claimed.
Recipes and servings vary between kitchens.