PreviousContentsNext

Chairman Maos Red-Cooked Pork Belly

Buy lean pork belly its usually more expensive than the fattier cut. If you like, remove the skin but I enjoy it for textural contrast and it enriches the sauce. This dish keeps for days in the refrigerator and freezes well too.

1

pound

pork belly, lean cut preferred

2

tablespoons

peanut or canola oil

2

tablespoons

sugar

1

tablespoon

Shaoxing rice wine or dry sherry

Water

Chubby, 3/4 inch piece fresh ginger

1

star anise, (count 8 robust points)

2

dried red chiles, such as arbol

2

-inch piece cassia bark or cinnamon stick

3

scallions, white and green parts, cut into 2-inch lengths

Light

Salt

1

Bring a 3 or 4-quart saucepan of water to a boil and parboil the pork belly for 3 to 4 minutes. Transfer the pork to a plate and allow to cool. Discard the cooking liquid. When cool enough to handle, cut into bite-size chunks.

2

Put the oil and sugar into the saucepan that you just used and heat over medium heat. When the sugar melts, increase the heat and stir until the sugar caramelizes to a rich brown.

3

Lower the heat slightly, add the pork, and splash in the rice wine. Add water to just cover the pork. Scatter in the ginger, star anise, chiles, cassia and two-thirds of the scallion.

4

Bring to a boil, lower the heat, and simmer, covered, for about 45 minutes, until you can easily pierce a chopstick into a chunk of pork. There should still be some resistance. The pork should have become a mahogany color.

5

Uncover, increase the heat to vigorously simmer and reduce the sauce to roughly half its volume. Taste and season with the soy sauce, salt, and sugar. Aim for a savory, faintly sweet flavor. The pork may be cooked up to this point, cooled and refrigerated or frozen.

6

To serve, reheat the pork, taste and adjust the flavor as needed. Transfer to a bowl, leaving behind the aromatics, if you like. Garnish with the remaining scallion and serve with rice. If using for steamed buns, slice the pork at room temperature and reheat in the steamer as directed in the Japanese braised pork belly buns recipe.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (1.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 9 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

97.52

Calories From Fat (0%)

0

% Daily Value

Total Fat 0g

0%

Saturated Fat 0g

0%

Cholesterol 0mg

0%

Sodium 291.38mg

12%

Potassium 0.71mg

<1%

Total Carbohydrates 25.19g

8%

Fiber 0g

0%

Sugar 25.15g

 

Protein 0g

0%