Recipe: Chairman Mao’s Red-Braised Pork Belly (Hong Shao Rou)

Step 1

Bring a large pot of water to a boil. Add the pork belly and boil for 3 minutes to remove any impurities. Transfer to a cutting board and cut into 1-inch chunks.

Step 2

Heat the oil and sugar in a wok or Dutch oven over low heat until the sugar caramelizes, about 10 minutes. Increase the heat to medium and add the cut-up pork. Cook, stirring occasionally, until the pork is browned and well-coated in the caramel, about 5 minutes.

Step 3

Reduce the heat to low and add the rice wine, ginger, star anise, both soy sauces, scallion whites, and water. Bring to a boil, then cover and simmer, reducing the heat as needed and stirring occasionally, until the meat is fork-tender, about 1 hour.

Step 4

Uncover and simmer over low heat until the sauce thickens and coats the pork, about 15 minutes. Transfer the meat and sauce to a platter and garnish with the scallion greens. Serve with steamed rice.