Mao Shi Hong Shao Rou

Chairman Mao Zedong famously credited his intellectual sharpness to eating this dish from his home province of Hunan. Unlike Shanghainese hong shao rou (which uses more sugar), the Hunan version is spiked with dried chillies and has a deeper, more assertive character. It remains among the most celebrated dishes of Hunan cuisine.

Serves: 4

Ingredients

• 1 kg (2.2 lb) skin-on pork belly, cut into 3 cm (1.2-inch) cubes
• 2 tbsp (30 ml) vegetable oil
• 50 g (3.5 tbsp) rock sugar, crushed
• 4 dried red chillies
• 4 spring onions, white and green parts separated, cut into 5 cm lengths
• 6 slices fresh ginger
• 3 garlic cloves, smashed
• 3 tbsp (45 ml) Shaoxing rice wine
• 3 tbsp (45 ml) light soy sauce
• 1 tbsp (15 ml) dark soy sauce
• 500 ml (2 cups) water
• 2 star anise
• 1 cinnamon stick

Instructions

1. Blanch pork belly in boiling water 5 minutes. Drain and pat dry.
2. Heat oil in a wok over medium heat. Add rock sugar, stirring constantly 3–4 minutes until it melts to a rich amber caramel. Watch carefully — it burns fast.
3. Add pork belly to caramel, turning to coat all sides, 2–3 minutes.
4. Add dried chillies, spring onion whites, ginger, and garlic. Stir-fry 1 minute.
5. Pour in Shaoxing wine and both soy sauces, then add water to just barely cover. Add star anise and cinnamon.
6. Bring to a boil, then reduce to a low simmer. Cover and braise 60 minutes.
7. Uncover and increase heat to medium-high. Reduce sauce 15–20 minutes, stirring occasionally, until pork is mahogany-glazed and sauce coats the back of a spoon.
8. Garnish with spring onion greens and serve with steamed rice.

Cook's Notes: The blanching step removes impurities and firms up the skin so it stays intact during braising. Do not rush the caramel — properly made caramel gives the dish its characteristic red lacquer colour.