Hunan Hong Shao Rou Fan

Hunan's version of red-braised pork (hong shao rou) is a shade fiercer than its Shanghai cousin — the addition of dried chillies and doubanjiang gives it a deep, lip-tingling heat that makes it exceptional over plain steamed rice. Chairman Mao was famously devoted to this dish from his home province of Hunan, and it remains the defining comfort food of the region.

Serves: 4

Ingredients

• 800g (1¾ lb) skin-on pork belly, cut into 4cm (1½-inch) cubes
• 2 tbsp (30ml) neutral oil
• 3 tbsp (45ml) Shaoxing rice wine
• 3 tbsp (45ml) soy sauce
• 1 tbsp (15ml) dark soy sauce
• 2 tbsp (30g) Hunan doubanjiang (or Sichuan douban), roughly chopped
• 4 dried red chillies, left whole
• 3 tbsp (45g) rock sugar or brown sugar
• 4 garlic cloves, smashed
• 3 slices fresh ginger
• 2 whole star anise
• 1 cinnamon stick
• 3 spring onions, tied in a knot
• 500ml (2 cups) water or light stock
• Steamed jasmine rice, to serve
• 2 spring onions, finely sliced, to garnish

Instructions

1. Blanch pork belly in boiling water 5 minutes, drain, rinse, and pat dry.
2. Heat oil in a heavy casserole or wok over medium-high heat. Add rock sugar and stir until dissolved and lightly caramelised to an amber colour, about 3 minutes — watch carefully.
3. Add pork belly and toss to coat in the caramel, 3–4 minutes until lightly browned.
4. Add doubanjiang and stir-fry 1 minute until fragrant.
5. Pour in Shaoxing wine, soy sauce, dark soy sauce, and water. Add garlic, ginger, dried chillies, star anise, cinnamon, and spring onion knot.
6. Bring to a boil, skim any foam, then reduce to a low simmer. Cover and braise 75–90 minutes, turning pork occasionally, until very tender and sauce is thick and glossy.
7. Remove lid for the final 15 minutes to reduce sauce to a rich coating consistency.
8. Serve over bowls of steamed rice, spooning sauce generously over the pork. Garnish with sliced spring onion.

Cook's Notes: The key difference in Hunan red-braised pork is the doubanjiang and dried chillies — do not omit them. The dish improves dramatically when made a day ahead and reheated; the fat solidifies and can be skimmed for a less rich result.