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

  • scallions
  • soy sauce
  • cinnamon sticks
  • fresh ginger
  • peanut oil
  • whole star anise
  • pork belly
  • red chiles
  • Shaoxing rice wine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations

  • 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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