Chairman Mao's Red-Braised Pork
“A luscious dance of tender pork belly, caramelized with rock sugar in a rich soy sauce glaze.”
Pork Belly
Soy Sauce
Rock Sugar
Star Anise
Ginger
scallionsWhere it comes from
Named after Chairman Mao Zedong, this dish is a staple of Hunan home cooking, showcasing a balance of sweet and savory that was favored by the leader himself. It symbolizes the warmth and comfort of traditional Chinese family meals.
On the Palate
How it's made
5 steps · Show ↓28 min active · 60 min waiting
How it's made
5 steps · Show ↓- 17 min
Cut pork belly into large cubes. In a large pot, bring water to a boil and blanch the pork briefly to remove impurities, about 5 minutes. Drain and set aside.
- 25 min
In a clean pot, melt rock sugar over medium heat until it turns a deep amber color. Immediately add pork cubes, stirring to coat them in the caramelized sugar.
Watch outKeep a close eye on the sugar to prevent burning; it should be amber, not dark brown.
- 33 min
Add soy sauce, rice wine, star anise, and dried chili to the pot. Stir to combine, then add enough water to cover the pork. Bring to a boil, then reduce to a simmer.
- 410 min
Simmer gently until the pork is tender and the sauce is rich and glossy, about 1 hour. Stir occasionally to prevent sticking.
- 53 min
Garnish with sliced green onions and serve hot, allowing the fresh aroma to complement the rich, savory pork.
