Chairman Mao's Red-Braised Pork
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 700 g pork belly, skin scored
- 2 tbsp dark soy sauce
- 2 tbsp caster sugar
- 2 star anise
- 3 dried red chillies
- 20 g fresh ginger, sliced
- 2 tbsp chinese rice wine
- 2 spring onions
- 1 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 780 kcal
- Protein
- 25.4 g
- Carbohydrate
- 9.2 g
- of which sugars
- 7.7 g
- Fat
- 70.1 g
- of which saturates
- 24.2 g
- Fibre
- 0.6 g
- Salt
- 1.60 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the pork belly into bite-sized chunks and put in a pan of cold water, bring to the boil and boil hard for 3 minutes, then drain and rinse well.
- 2
Heat the groundnut oil in a heavy-based pan and fry the caster sugar for 1 minute, until it melts and turns a deep amber colour.
- 3
Add the pork chunks and toss quickly to coat in the caramel, then add the fresh ginger, star anise and dried red chillies and fry for 1 minute.
- 4
Pour in the dark soy sauce, chinese rice wine and enough water to just cover the pork.
- 5
Bring to a simmer, cover and cook gently for 55 minutes, until the pork is tender and no pink remains, stirring occasionally.
- 6
Uncover and simmer for a final 5 minutes to thicken the sauce until glossy.
- 7
Scatter with the spring onions, cut into lengths, and serve with steamed rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.