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Best Easy Chairman Mao's Red Braised Pork Recipe

Name: Best Easy Chairman Mao's Red Braised Pork Recipe
Total time: 80 min
Yield: 140 g
Ingredients: pork belly 2 lbs; ginger 5 slices; green onion 4 pieces; soy sauce 4 tbsp; dark soy sauce 1.5 tbsp; Shaoxing wine 3 tbsp; rock sugar 2.5 tbsp; star anise 2 pieces; water 1.25 cups

Chairman Mao's red braised pork features rich, caramelized pork belly in a sweet-savory sauce. A protein-packed, iconic family recipe with deep Hunanese flavor.

Cook 80 min Difficulty NORMAL 450 kcal

#high protein #diabetic friendly

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Ingredients

Main ingredients

pork belly 2 lbs
ginger 5 slices
green onion 4 pieces

Seasonings/Sauce

soy sauce 4 tbsp
dark soy sauce 1.5 tbsp
Shaoxing wine 3 tbsp
rock sugar 2.5 tbsp
star anise 2 pieces
water 1.25 cups

Nutrition summary

Carbohydrates 14 g 13%

Protein 17 g 15%

Fat 34 g 72%

Serving size 140g

Cooking steps

1

Cut pork belly into 1½-inch cubes. Blanch in boiling water for 5 minutes, skim off any foam, then drain and pat dry.
2

Heat a large braising pot over medium heat and add rock sugar. Let the sugar melt and caramelize to a deep amber, swirling the pot to avoid burning.
3

Add pork belly cubes and sauté quickly so the pork is well coated in the caramel and browns on all sides. Control the heat to avoid burning the sugar.
4

Add ginger slices, green onions, star anise, and Shaoxing wine to the pot. Sauté for 1 minute until fragrant.
5

Pour in light and dark soy sauces, stir, then add water to just cover the pork. Bring to a simmer, reduce heat to low, cover partially, and braise for 70–90 minutes until pork is tender but not falling apart.
6

Uncover the pot and increase the heat to medium; simmer for 10–15 minutes, reducing the sauce until glossy and thick, spooning sauce over the pork.
7

Remove from heat and discard green onion, ginger, and star anise. Serve the pork belly hot, spooning extra sauce over each portion.

Personalized Q&A

Q. What's the key ingredient that gives Chairman Mao's Red Braised Pork its signature flavor?

The primary ingredient is pork belly, which creates the dish’s signature rich, juicy texture. Combined with dark soy sauce and rock sugar, the pork belly develops a deep, caramelized flavor that is essential to authentic Hunanese red braised pork.

Q. Why is controlling heat important during the caramelization step?

Proper heat control is crucial when melting rock sugar; if it burns, the sauce will taste bitter instead of richly sweet. Swirl the pot and keep the heat at medium so the sugar gently turns deep amber before adding the pork.

Q. How can I prevent the pork from becoming too tough or soft?

Braising at low heat for the recommended 70–90 minutes ensures the pork becomes tender without falling apart. Avoid boiling vigorously or cooking for too long after the sauce is reduced, which can make the pork grainy or tough.

Q. How many calories are in a serving and what’s the protein-to-carb ratio?

Each 140g serving delivers 450 kcal, with 17g protein and 14g carbs. Protein makes up about 15% and carbs 13% of the calories, making it relatively high in protein compared to carbs for a classic Chinese braised dish.

Best Easy Chairman Mao's Red Braised Pork Recipe

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