Mao Shi Hong Shao Rou

This dish — Chairman Mao's Braised Pork — is the signature preparation of Hunan province and reportedly Mao Zedong's lifelong favorite food. Hunanese red-braised pork differs from Shanghainese hong shao rou in its greater use of dried chilies and fermented black beans, delivering heat and funk alongside the deep caramel sweetness. Mao famously claimed it fed his brain and sustained his revolution. Every Hunanese restaurant lists it; every household has its own version.

Serves: 4

Ingredients

• 800 g (1.75 lb) skin-on pork belly, cut into 4 cm (1.5 in) cubes
• 45 ml (3 tbsp) Shaoxing rice wine
• 30 ml (2 tbsp) dark soy sauce
• 15 ml (1 tbsp) light soy sauce
• 25 g (2 tbsp) rock sugar or brown sugar
• 4 dried red chilies
• 3 cm (1 in) knob fresh ginger, sliced
• 4 garlic cloves, smashed
• 1 star anise
• 1 cinnamon stick
• 300 ml (1.25 cups) water
• 15 ml (1 tbsp) neutral oil
• 2 spring onions, cut into 5 cm (2 in) lengths

Instructions

1. Blanch pork belly in boiling water for 5 minutes to remove impurities. Drain and pat dry.
2. Heat oil in a wok or heavy pot over medium. Add rock sugar and melt slowly, stirring, until it turns a deep amber caramel, 3–4 minutes. Watch carefully.
3. Add pork belly and toss in the caramel, coating each piece. Cook 3 minutes until lightly glazed.
4. Add Shaoxing wine — it will bubble fiercely. Add both soy sauces, dried chilies, ginger, garlic, star anise, and cinnamon stick. Stir to combine.
5. Pour in water. Bring to a boil, then reduce to a very low simmer. Cover and braise 1 hour 15 minutes, turning pork every 20 minutes.
6. Remove lid and increase heat to medium. Reduce sauce 10–15 minutes, turning pork constantly, until it coats the meat in a thick, glossy, lacquered glaze. Add spring onions in the final 2 minutes.

Cook's Notes: The blanching step is essential — Hunanese cooks never skip it. Rock sugar gives a cleaner, brighter sweetness than brown sugar and a more beautiful lacquer. Serve over steamed white rice to catch the sauce.