Mao's Braised Pork

By LeonorSchoen

Mao's Braised Pork
Mao's Braised Pork is made from semi-lean and semi-fat pork, cut into well-proportioned slices, and then fired with high-quality soy sauce and a small amount of sugar. The color is golden and the taste is sugary but not greasy. At that time, Mao's favorite dish was this dish. Mao's restaurants in major cities across the country used braised pork as their signature dish, so it was named "Mao's braised pork". Authentic Mao's braised pork does not contain soy sauce, because Chairman Mao did not eat soy sauce in his life. When Chairman Mao was a child, his father opened a workshop to make soy sauce. At that time, the conditions were very poor in all aspects. He witnessed with his own eyes the process of making soy sauce, which produced some reactions, and he stopped eating soy sauce. The color of Mao's braised pork is all obtained by roasting sugar color. The characteristics of this dish are fat but not greasy, salty, fresh, spicy, and red and bright in color.

Recipe Recommendations

  • pork belly 300 grams
  • onion appropriate amount
  • octagonal of 2
  • chili of 3
  • cinnamon 1 small piece
  • sugar 20 grams
  • yellow wine 200ml
  • salt 3 grams
  • edible oil appropriate amount
  • Jiang appropriate amount
  • garlic appropriate amount

Steps for Mao's Braised Pork

  • Make step 0
    1
    Wash the pork belly and cut it into 2.5 cm squares.
  • Make step 1
    2
    Put water in the pan and add the chopped pork belly.
  • Make step 2
    3
    Blanch the pork belly in water and remove it to control the moisture.
  • Make step 3
    4
    Prepare onions, ginger, garlic, star anise, cinnamon and dried peppers.
  • Make step 4
    5
    Put a little oil into the pan and stir-fry chives, ginger, garlic, star anise, cinnamon and pepper.
  • Make step 5
    6
    Add the blanched pork belly and stir-fry until the surface is slightly yellow and serve out.
  • Make step 6
    7
    Remove from another pan, put a little oil in the pan, add sugar and stir-fry until brownish red.
  • Make step 7
    8
    Add in the stir-fried pork belly and stir fry.
  • Make step 8
    9
    Stir fry over low heat until the pork belly is evenly covered in sugar color.
  • Make step 9
    10
    Pour in rice wine and a small amount of boiling water, turn to low heat and simmer for 1 hour, add salt to dry the soup.

    • Mao's Braised Pork Make Tips

    Simmer until the heat is not too high, and finally dry the soup over medium heat. Try not to put soy sauce and use sugar color to determine the color.

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