Hunan Chairman Mao's Red-Braised Pork

4
Servings
15m
Prep Time
60m
Cook Time
1h 15m
Ready In


"(Mao Shi Hong Shao Rou)Red-braised pork is a dish that in Hunan is inseparably bound up with the memory of Chairman Mao: many restaurants call it "The Mao Family's red-braised pork." Mao Zedong loved it, and insisted his Hunanese chefs cook it for him in Beijing. It's a robust concoction, best eaten with plain steamed rice and simple stir-fried vegetables, from npr"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (206.9 g)
  • Calories 706.3
  • Total Fat - 67.1 g
  • Saturated Fat - 22.9 g
  • Cholesterol - 81.6 mg
  • Sodium - 1336.9 mg
  • Total Carbohydrate - 13.4 g
  • Dietary Fiber - 2.4 g
  • Sugars - 10 g
  • Protein - 12.1 g
  • Calcium - 34 mg
  • Iron - 1.1 mg
  • Vitamin C - 77.7 mg
  • Thiamin - 0.5 mg

Step 1

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.

Step 2

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 and soy sauce

Step 3

Add enough water to just cover the pork, along with the ginger, star anise, chiles, and cinnamon Bring to the boil, then turn down the heat and simmer for 40-50 minutes.

Step 4

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.

Tips & Variations


No special items needed.