Chairman Maos Red Braised Pork Recipes

CHAIRMAN MAO'S RED-BRAISED PORK

Steps:

• Plunge the pork into a pan of boiling water and simmer for 3-4 minutes until partially cooked; remove and, when cool enough to handle, cut in bite-sized chunks.
• Heat the oil and sugar in a wok over low heat until the sugar melts, then raise the heat and stir until the melted sugar turns a rich caramel brown; add the pork and splash in the wine.
• Add enough water just to cover the pork, along with the ginger, star anise, chilies and cinnamon stick. Bring to a boil, then turn down the heat and simmer for 40-50 minutes.
• Toward the end of the cooking time, turn up the heat to reduce the sauce, and season with soy sauce, salt and a little sugar to taste; add the scallion greens just before serving.

CHAIRMAN MAO'S RED BRAISED PORK BELLY

Steps:

• The first step is to blanch the pork belly, which removes any blood or impurities from the meat. To do this, add the pork belly and 3 slices of ginger to a pot with enough cold water to submerge the pork belly. With the lid on, bring it to a boil. Once the pot boils, turn down the heat and simmer for one more minute. Drain, rinse the pork belly clean, and set aside.
• With the wok set over low heat, add the oil and rock sugar (or 3 tablespoons regular sugar). Slowly melt the sugar, taking care to not let it burn. Then add in the pork belly, 3 slices ginger, and the white parts of the scallions. Turn up the heat to medium. Stir and coat the pork belly with the melted sugar.
• Now, add the Shaoxing wine, light soy sauce, dark soy sauce, cinnamon, star anise, bay leaves, dried chili peppers, and water. Stir and make sure everything is submerged. There will be some caramelized sugar on your spatula, dissolve it in the water before covering the wok. Bring the mixture up to a simmer over medium low heat for 1 hour. Check the pork periodically to make sure the sauce doesn't dry up.
• Once the pork is to your liking in terms of tenderness, turn up the heat to cook off any excess sauce, stirring constantly. The sauce will reduce to a glistening coating on the pork belly. Last, add in the remaining ½ teaspoon sugar and the green parts of the scallions. Stir quickly and serve!