Chairman Mao’s Red-Braised Pork Belly

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pork belly


500 grams Pork Belly, Whole, skin on
30 grams Ginger, Skin on, sliced
2 tablespoons Sugar
2 tablespoons Vegetable oil
1 tablespoon Rice wine or dry sherry
1 Star Anise
3 Dried red chili
1 piece Cassia bark or cinnamon stick, 5-6 cm
1/4 cup Light soy sauce
4 Spring Onion, Chopped into 2 cm pieces
Salt, to taste
Pepper, to taste


pork belly

1. Bring a pan full of water to the boil. Add the whole pork belly and cook for about 5 minutes. Remove and cool. Discard the water and chop the pork belly into 3-4 cm pieces.

2. Heat the oil and sugar in a pan over medium heat until the all the sugar has melted. Increase the heat and cook until the sugar is caramel brown. Add the chopped pork and stir until all the pieces are covered with caramel. Add the rice wine or sherry and stir.

3. Add enough water to cover the pork, about 1-1.5 liters. Add the soy sauce, ginger, chillies, star anise and cassia.  Bring to the boil, and then reduce the heat to medium. Simmer the pork for 45 to 50 minutes. Taste and season with salt or pepper or sugar. Add the spring onions and cook for a further 1 minute. Serve with boiled or steamed rice.


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