Chairman Maos Red Braised Pork Belly Food

HONG SAO ROU - RED-BRAISED PORK

Steps:

• Bring 1.5 litres of water to the boil in a large pan. Add the pork belly slices and simmer over a medium heat for 30 minutes. Remove the pork and drain well, then pat dry with kitchen paper and slice into 2x2cm pieces
• Heat a wok over a medium heat, add the rapeseed or groundnut oil and give the oil a swirl. Add the pork pieces and brown for 2 minutes
• Add the ginger, rice wine or dry sherry, the star anise, Sichuan peppercorns, dried chillies, chicken stock, dark soy sauce, brown sugar and salt. Cover with a tight-fitting lid and cook over a medium heat for 45 minutes
• After this time, the liquid will have reduced into a thick sauce and be a glossy reddish-brown colour. For a smooth cooked sauce, strain through a sieve and discard the whole spices, or you can just eat around them like the Chinese do! Remove from the heat and serve with steamed jasmine rice and stir-fried greens of your choice

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.