1994中国重庆红烧肉China Chongqing Braised Pork Belly

重庆红烧肉在上世纪70年代已经是一道家喻户晓的家常菜，也是重庆人餐桌上经常出现的一道菜。工作下班的家人，学校放学的孩子，回到家，闻到了红烧肉的香味，都会高兴得忘掉一天的疲惫。红烧肉里配为鸡蛋，小孩子更是喜欢。一家人，一碗搭配了鸡蛋的红烧肉，配着香喷喷的米饭，其乐融融，很是幸福美好。

重庆红烧肉先用五花腩肉，用姜、料酒氽煮，煮熟后切成小丁块状（重庆红烧肉切小丁状），配八角、香叶、桂皮、白冰糖、酱油、老抽等烧制，再加入煮熟并改花刀的鸡蛋（鸡蛋划刀更能入味）一起煨制。烹制好的重庆红烧肉，口感软糯香滑，口味咸、香微甜，可以单独作为主食食用，也可配米饭食用，十分受欢迎。

As early as the 1970s, braised pork belly had long been a household classic in Chongqing and a regular staple on local family dining tables. Office workers heading home and schoolchildren returning from classes would be instantly lifted by the tempting aroma, leaving all daily weariness behind. The addition of braised eggs made it an absolute favorite among kids. A bowl of egg-infused braised pork belly paired with steaming rice always brought the whole family together in warm, joyful harmony.

Chongqing-style braised pork belly selects premium pork belly, blanched with ginger and cooking wine, then cut into small diced cubes—a signature cutting style of Chongqing’s version. It is slowly braised with star anise, bay leaves, cinnamon, white rock sugar, soy sauce and dark soy sauce. Hard-boiled eggs with surface cuts are added to simmer alongside the pork for richer flavor penetration. The finished dish features melt-in-the-mouth tenderness and smooth texture, with a balanced savory taste and subtle sweet undertones. It can be enjoyed on its own or served with rice, remaining an ever-popular delicacy among locals.