Chairman Mao’s Red-Braised Pork Belly is simple and tasty!
Chairman Mao’s Red-Braised Pork
Chairman Mao’s Red-Braised Pork is a Hunanese dish that is inseparably bound up with the memory of Chairman Mao; restaurants call it “Mao Family’s red-braised pork”. Shanghai-Style Braised Pork Belly (hong shao rou, 红烧肉), or “red cooked pork,” is a very famous dish in China.
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- 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
- 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.
- Serving Size: 4