Chairman Mao's red-braised pork from Revolutionary Chinese Cookbook: Recipes from Hunan Province by Fuchsia Dunlop

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Notes about this recipe

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    See recipe for variations

  • IvyManning on June 04, 2021

    It was my first time cooking pork belly. I wish there would have been instructions to buy a meaty piece of pork belly. The dish had so much liquid fat, I ran the sauce through a gravy degreaser and got about a 1/2 cup of fat. I'm not fat phobic, but that seemed like far too much to leave in. It took more like 2 hours for the bite-size pieces of pork and fat to become tender. Also, the recipe doesn't serve that many people, maybe 2 people. The flavor was very good, though I would prefer a bit more sugar as the pork didn't really brown or get coated, maybe because there was SO much fat. Might try with pork shoulder next time as this was a bit too rich.

  • Ro_ on October 20, 2020

    Very nice, and much quicker than the other red braised pork recipe I have made (and loved) from Dunlop's Every Grain of Rice. I loved the caramelised flavour of the sauce and the pork came out beautifully tender. I think if I made this again, I would first stiry fry the pork for a few minutes on high heat before adding the shaoxing wine and water, in order to get the fat a little bit more crispy.

  • mcvl on June 19, 2017

    I adapted this to braise a whole tied pork shoulder in the oven at 325 for two hours. Magnifico. And the braising liquid will be the basis for a fabulous soup.

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