Chairman Mao's Red-Braised Pork

This magnificent braised pork dish is easy to prepare. Red braised dishes are popular in china. The "red" refers to the color meats braised in soy sauce takes on. So, if you're looking to get smarter or even more beautiful, this is the dish for you.

5 from 2 votes

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Course: Lunch, Main Course

Cuisine: Chinese, Hunan, Western China

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings:

Author: My Hungry Traveler

Equipment

Ingredients

1 lb Pork belly
2 tbsp Peanut oil
2 tbsp Sugar
1 tbsp Shaoxing wine
1 inch Ginger root, unpeeled and sliced into disks
1 Star anise
2 medium Red chiles, dried
1 small Piece cassia bark or cinnamon stick
1 tbsp Soy sauce
Salt and pepper to taste
2 stalk Scallions, cut into ½-inch pieces

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Instructions

Prep - Boil pork belly slab for 3-4 minutes. Cool slightly and cut into 1½-inch cubes. Trim and slice scallion.
Cook - Heat peanut oil and sugar in wok over medium heat. When sugar is melted, turn heat to high and stir until the sugar turns a rich caramelized brown. Stir in pork cubes and the the Shaoxing wine.
Cover pork with water and add ginger slices, chili peppers, star anise, and cassia bark. Bring to a boil and then reduce heat to medium to simmer for 40-50 minutes, uncovered.
Before the end of cooking, turn heat to high to reduce the sauce. Season with soy sauce, salt and a pinch of sugar. Dish can be served at this point with scallions mixed in.
Serve - Mix in scallions and transfer to a serving bowl. Serve with white rice and lots of revolutionary conversation.

Notes

Dish may be made in advance and refrigerated or frozen. It can be defrosted and warmed in a microwave.

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