Hongshao rou or red braised pork, a classic pork dish from mainland China, cooked using pork belly and a combination of ginger, garlic, aromatic spices, chilli peppers, sugar, and rice wine, as well as which light and dark liquid condiment,  made from a fermented paste of soybeans, roasted grain, brine, and "Aspergillus oryzae" or "Aspergillus sojae" molds?
Hongshao rou Hongshao rou or 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. 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.
Salo (food) Salo (Ukrainian and Russian: сало , Romanian: "slănină" , Serbian: сланина , Croatian: "slanina" , Slovak: slanina, Carpatho-Rusyn: солонина/solonyna, Belarusian: сала , Bulgarian: сланина , Latvian: "speķis" , Lithuanian: "lašiniai" ) is a traditional, predominantly Slavic food consisting of cured slabs of fatback (rarely pork belly), with or without skin. The food is commonly eaten and known under different names in countries across the region. It is usually dry salt or brine cured. The East Slavic variety is sometimes treated with paprika or other seasonings, while the South Slavic version is often smoked.