4.9 from 105 votes
Chairman Mao’s Red Braised Pork Belly
Chairman Mao’s Red Braised Pork Belly is a savory Chinese dish featuring pork belly cooked slowly in a caramelized sugar and soy sauce mixture with aromatic spices, ginger, scallions, Shaoxing wine, and optional dried chili. The technique involves blanching the pork, caramelizing sugar in oil, and simmering the pork in sauce and spices until tender. This method yields tender, richly flavored pork with a glossy, dark sauce balance of sweetness and umami.
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
Servings:
8
Calories:
667 kcal
Course:
Main Course
Cuisine:
Chinese
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!
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 667
% 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.