Chairman Mao’s Red Braised Pork Belly

Method4 steps · about 1 hr 45 min

1. 1

   Step 1: Cut the pork belly (2 lb) into ¾-inch pieces and dice the scallions, keeping their white and green parts separate. Put the pork and the first 3 ginger slices in a pot with enough cold blanching water to submerge them. Cover and bring to a boil. Once boiling, reduce the heat and simmer for 1 minute, then drain and rinse the pork clean. Discard the blanching water and those ginger slices.

   Blanch the pork after boiling · 1 minUses 2 lb raw pork belly, cut into ¾-inch pieces · The first 3 ginger slices for blanching · Cold water, enough to submerge the pork for blanching, plus clean water for rinsing

   
2. 2

   Step 2: Set a wok over low heat and add the 2 tbsp oil and 3 tbsp caramelizing sugar, or the single 40 g rock-sugar alternative. Melt the sugar slowly without burning it. Add the drained pork, remaining 3 ginger slices and the white parts of the scallions. Raise the heat to medium and stir until the pork is coated with the melted sugar.

   Uses 2 tbsp oil · 3 tbsp sugar for caramelizing · The blanched pork, excluding the blanching water and discarded ginger · The remaining 3 ginger slices for the braise · The white parts from the 3 scallions

   
3. 3

   Step 3: Add the Shaoxing wine (½ cup), light soy sauce (3 tbsp), dark soy sauce (1½ tbsp), cinnamon stick (1), star anise (2), bay leaves (4), optional dried chilies and 4 cups braising water. Stir to submerge the pork and dissolve any caramel stuck to the spatula. Bring to a simmer, cover and cook over medium-low heat for about 1 hour, checking periodically until the pork is tender and cooked through. Add a little top-up water only if needed to keep the sauce from drying out. For a milder result, omit the chilies or remove them partway through cooking.

   Braise the pork belly · 60 minUses Caramel-coated pork and aromatics · ½ cup Shaoxing wine · 3 tbsp light soy sauce · 1½ tbsp dark soy sauce · 1 cinnamon stick · 2 star anise · 4 bay leaves · 1–2 dried chili peppers, optional

   
4. 4

   Step 4: When the pork is tender, raise the heat and stir constantly to reduce excess liquid until the sauce makes a glistening coating. Add the separate ½ tsp finishing sugar and the green parts of the scallions, and stir briefly. Remove the hard whole spices and any remaining dried chilies before dividing among eight servings.

   Uses Tender braised pork and sauce · ½ tsp sugar for finishing · The reserved green parts from the 3 scallions