Chairman Mao’s Red Braised Pork Belly
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
8
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Calories
667 kcal
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Course
Main Course
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Cuisine
Chinese
Chairman Mao’s Red Braised Pork Belly
Description
Chairman Mao’s Red Braised Pork Belly showcases succulent pork belly pieces blanched to remove impurities, then slowly braised in a wok with caramelized sugar and neutral cooking oil. Ginger slices, scallion whites, Shaoxing wine, and a combination of light and dark soy sauces provide depth of flavor and color. Key spices like cinnamon stick, star anise, bay leaves, and optional dried chili peppers infuse the dish during a slow simmer in water to develop a rich braising liquid.
The pork belly becomes tender with a glossy, thick sauce coating each piece, balancing sweet, savory, and aromatic notes. The method relies on slow heating to melt sugar without burning, and careful layering of seasonings to build complex flavors.
This dish is typically served warm as part of a meal, often accompanied by plain rice to balance its rich, intense flavors. The sauce is deeply flavorful and can be spooned over rice as well.
Ingredients
- 2 pounds pork belly (900g, cut into ¾-inch pieces)
- 6 lices ginger (divided)
- 2 tablespoons neutral cooking oil generic cooking oil
- 3 tablespoons sugar (or 40 grams rock sugar, plus ½ teaspoon)
- 3 scallions (diced with the white and green parts separated)
- ½ cup Shaoxing wine
- 3 tablespoons soy sauce 生抽, light
- 1½ tablespoons dark soy sauce (老抽)
- 1 cinnamon stick
- 2 star anise
- 4 bay leaf
- 1-2 dried chili peppers (optional)
- 4 cups water
Instructions
- The first step is to blanch the pork belly, which removes any blood or impurities from the meat. To do this, add the pork belly and 3 slices of ginger to a pot with enough cold water to submerge the pork belly. With the lid on, bring it to a boil. Once the pot boils, turn down the heat and simmer for one more minute. Drain, rinse the pork belly clean, and set aside.
- With the wok set over low heat, add the oil and rock sugar (or 3 tablespoons regular sugar). Slowly melt the sugar, taking care to not let it burn. Then add in the pork belly, 3 slices ginger, and the white parts of the scallions. Turn up the heat to medium. Stir and coat the pork belly with the melted sugar.
- Now, add the Shaoxing wine, light soy sauce, dark soy sauce, cinnamon, star anise, bay leaves, dried chili peppers, and water. Stir and make sure everything is submerged. There will be some caramelized sugar on your spatula, dissolve it in the water before covering the wok. Bring the mixture up to a simmer over medium low heat for 1 hour. Check the pork periodically to make sure the sauce doesn’t dry up.
- Once the pork is to your liking in terms of tenderness, turn up the heat to cook off any excess sauce, stirring constantly. The sauce will reduce to a glistening coating on the pork belly. Last, add in the remaining ½ teaspoon sugar and the green parts of the scallions. Stir quickly and serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 667 kcal
% Daily Value*
| Calories | 667kcal | 33% |
| Carbohydrates | 7g | 2% |
| Protein | 12g | 24% |
| Fat | 64g | 98% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 82mg | 27% |
| Sodium | 610mg | 25% |
| Potassium | 250mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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