If you’re looking for a rich, deeply flavored pork dish that’s a little different from the usual weeknight dinner, Chairman Mao’s Red-Braised Pork is worth trying. This classic Chinese dish uses pieces of pork belly that are simmered until tender in a fragrant mixture of caramelized sugar, Shaoxing wine, ginger, star anise, dried chiles, and cassia. The result is tender pork coated in a glossy, savory-sweet sauce with plenty of aromatic flavor.
The magic of red-braised pork comes from the way the ingredients are layered. First, the sugar is gently caramelized until it turns a rich brown color. The pork is then added along with Shaoxing wine before water and the aromatic spices go into the wok. As the pork simmers, it becomes tender while the cooking liquid takes on the deep color and flavor that gives red-braised dishes their name.
A carbon steel wok is an excellent tool for this recipe. It handles the high heat needed to caramelize the sugar and sear the pork, while its shape gives you plenty of room to simmer the meat and reduce the sauce at the end. It’s also a versatile piece of cookware for stir-fries, fried rice, and other Chinese-inspired dishes.
Wok Pan
Blue Diamond Hybrid Nonstick Stainless Steel 12” Wok with Lid, PFAS-Free Ceramic Diamond Bond Stir-Fry Pan, Induction Ready, Dishwasher & Oven Safe, Metal Utensil Safe, Stay-Cool Handle, Silver.
The final step is especially important. Once the pork is tender, the heat is increased so the cooking liquid can reduce into a concentrated sauce that coats every piece of pork. A little soy sauce, salt, and sugar balances the flavors, while fresh scallion greens add a bright finish.
This Hunanese red-braised pork is rich enough to be the centerpiece of a meal and pairs especially well with steamed rice or a crisp Asian slaw. If you enjoy dishes that combine sweet, savory, spicy, and aromatic flavors, this is a recipe that delivers something completely different from ordinary pork recipes.
With about an hour of total cooking time, Chairman Mao’s Red-Braised Pork is also surprisingly approachable for such a deeply flavored dish.
Serve this recipe with some fresh, crunchy Asian Slaw, Sriracha and SPAM Fried Rice or Spicy Shrimp and Pineapple Fried Rice.
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Chairman Mao’s Red-Braised Pork
- Total Time: 1:00
- Yield: 4 1x
Ingredients
- 1 lb. pork belly (skin optional)
- 2 tbsp. peanut oil
- 2 tbsp. white sugar
- 1 tbsp. Shaoxing wine
- 3/4 in. piece fresh ginger, skin left on and sliced
- 1 star anise
- 2 dried red chillies
- a small piece cassia bark or cinnamon stick
- light soy sauce, salt, and sugar
- a few pieces scallion greens
Instructions
- Plunge the pork belly into a pan of boiling water and simmer for 3-4 minutes until partially cooked. Remove and, when cool enough to handle, cut into bite-sized chunks.
- Heat the oil and white sugar in a wok over a gentle flame until the sugar melts, then raise the heat and stir until the melted sugar turns a rich caramel brown. Add the pork and splash in the Shaoxing wine.
- Add enough water to just cover the pork, along with the ginger, star anise, chiles, and cassia. Bring to the boil, then turn down the heat and simmer for 40-50 minutes.
- Toward the end of the cooking time, turn up the heat to reduce the sauce, and season with soy sauce, salt, and a little sugar to taste. Add the scallion greens just before serving.
- Prep Time: :15
- Cook Time: :45
- Category: Entree
- Cuisine: Asian