Hunan Chairman Mao's Red-Braised Pork
Recipe: #14215
September 09, 2014
Categories: Pork Roast, Chinese, Fathers Day, Sunday Dinner, Gluten-Free High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Wine, Spicy, more
"(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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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