Chairman Mao's Red Braised Pork

Dive into the bold, savory-sweet flavors of Chairman Mao's Red Braised Pork, a classic Chinese dish that embodies the essence of Hunan cuisine. Succulent cubes of pork belly are first blanched to perfection, then caramelized in melted sugar for a glossy, golden base packed with depth. Aromatics like ginger, scallions, and star anise infuse the soy sauce-rich braising liquid, while a splash of Shaoxing wine adds a subtle complexity. Slow-cooked to tender, melt-in-your-mouth perfection, this iconic dish boasts a sticky, flavorful glaze that clings to each bite. Ideal for serving over freshly steamed rice, it’s the ultimate comfort food with a tantalizing balance of richness and spice. Perfect for impressing your guests or indulging in a homestyle feast, this heirloom recipe is a must-try for pork lovers and fans of traditional Chinese cuisine!

Nutriscore Rating: 48/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 600 grams pork belly
• 2 tablespoons oil (preferably neutral, like vegetable oil)
• 2 tablespoons white sugar
• 3 tablespoons Shaoxing wine
• 3 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 2 pieces star anise
• 2 pieces dried red chilis (optional)
• 20 grams ginger (sliced)
• 2 stalks scallions (white part only)
• 500 milliliters water
• 0.5 teaspoon salt

Directions

Step 1

1. Start by blanching the pork belly. Place the pork belly in a pot of boiling water and cook for 3–5 minutes to remove impurities. Remove the pork and rinse under cold water. Pat dry with paper towels, then cut into 2-inch cubes.

Step 2

2. Heat a wok or deep pan over medium heat and add the oil. Once hot, add the sugar, stirring constantly until it melts and turns into a caramelized golden-brown syrup (this is the base for the glaze).

Step 3

3. Add the cubed pork belly to the caramelized sugar and stir well to coat the meat evenly. Let the pork crisp slightly in the caramel for 2–3 minutes.

Step 4

4. Pour in the Shaoxing wine, light soy sauce, and dark soy sauce. Stir well to combine and evenly coat the pork.

Step 5

5. Add the sliced ginger, star anise, scallions, and dried red chilis (if using) to the pan. Stir to blend the aromatics with the pork.

Step 6

6. Pour in the water, ensuring that the pork is just covered. Bring the mixture to a boil, then reduce to a simmer. Cover the pan and let the pork braise for 1 hour, stirring occasionally to prevent sticking.

Step 7

7. After 1 hour, remove the lid and increase the heat to medium-high. Allow the sauce to reduce and thicken for 10–15 minutes, stirring occasionally to glaze the pork evenly.

Step 8

8. Taste the sauce and adjust seasoning with salt if needed. Once the pork is tender and coated in a luscious, sticky glaze, remove from heat.

Step 9

9. Serve Chairman Mao’s Red Braised Pork hot with steamed white rice and a side of simple greens to balance the richness of the dish. Enjoy!

Nutrition Facts

Serving size	(1334.4g)

Amount per serving	% Daily Value*
Calories	3584.9

Total Fat 347.1g	0%
Saturated Fat 119.7g	0%
Polyunsaturated Fat 0g
Cholesterol 432mg	0%
Sodium 5484.5mg	0%
Total Carbohydrate 44.5g	0%
Dietary Fiber 3.2g	0%
Total Sugars 26.5g
Protein 63.4g	0%

Vitamin D 0IU	0%
Calcium 154.9mg	0%
Iron 7.4mg	0%
Potassium 1252.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 87.9%

Protein: 7.1%

Carbs: 5.0%