Chinese
Chairman Mao's Red Braised Pork
Caramelized pork belly braised with soy, Shaoxing wine, star anise, cinnamon, and dried chiles.
Recipe by Cyman Huang
Cooked, styled and photographed in his kitchen.
Caramelized sugar gives this Hunan-style braise its characteristic red sheen, balanced by soy, rice wine, warm spices, and chile.
Watch it come together
Ingredients
- 2 pounds skin-on pork belly, cut into 1-inch-thick slices
- 3 tablespoons vegetable oil
- 4 tablespoons sugar
- 4 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 4 cloves garlic, minced
- 1 thumb-sized piece ginger, minced
- 2 cups water
- 2 cinnamon sticks
- 2 star anise
- 3 dried chile peppers
- 2 teaspoons Sichuan peppercorns (optional)
- Spring onions and cilantro for garnish (optional)
Method
- 1
Heat the oil in a large pot over medium heat. Add the sugar and let it caramelize to a deep amber.
- 2
Carefully add the pork belly and sear until brown on both sides. Remove and set aside.
- 3
Sauté the garlic and ginger in the same pot until fragrant.
- 4
Return the pork and add both soy sauces, Shaoxing wine, cinnamon, star anise, dried chiles, and Sichuan peppercorns, if using. Stir to coat.
- 5
Add the water, bring to a boil, then reduce the heat, cover, and simmer for 1½–2 hours until tender and thickened, stirring occasionally.
- 6
Garnish with spring onions and cilantro, if desired, and serve hot.
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