Chairman Mao's Red Braised Pork 🇨🇳

This is 'sometimes' food and probably not for those careful about calories and cholesterol, but tender gelatinous pieces of pork belly caramelised in rock sugar, then braised in a red sauce with herbs and spices wins me over every time.  Served with steamed rice and vegetables, it is the ultimate Chinese comfort dish.  Apparently, Chairman Mao, the revered leader of Red China from the last century liked it so much that the dish was named in his honour.  I remember growing up in British Hong Kong in the 1960's living in the shadow of communism on our doorstep.  There's a new world order now, but a good recipe remains timeless.

Serves 4-6

INGREDIENTS

• 800g / 1lb 12oz boneless pork belly
• 1 tablespoon vegetable oil
• 70g/ 2½oz rock sugar
• ½ cup Chinese Shaoxin wine
• 4 slices fresh ginger, lightly bruised to release flavour
• 2 star anise
• 3 dried red chillies
• 1 cinnamon stick
• 2 bay leaves
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 2 cups water
• 1 tablespoon Chinese black vinegar
• sea salt, to taste 
• ¼ cup finely chopped spring onions, for garnishing

METHOD

1. Place pork in a large saucepan and cover with water.  Bring to the boil over high heat.  Let it boil for 10 minutes, then remove pork and discard the water.  The pork doesn't need to be fully cooked at this stage.
2. Wash the pork under cold running water to remove any scum.  Place the pork on a large plate lined with paper towels, then pat dry with more paper towels on top.  Cut the pork into 4cm / 1½" blocks.
3. Heat a wok or a large heavy-based saucepan over medium heat.  Add the oil and the sugar and cook, stirring, until the sugar has melted.  Add the pork carefully, as the sugar and oil mixture is very hot and there will be some splattering.  Move the pork pieces around in the pan to coat until caramelised.
4. Add the wine, ginger, star anise, chillies, cinnamon stick, bay leaves, light and dark soy sauce and water.  Bring to a simmer.  Cover and simmer over low heat for 30 minutes.  Check and turn the pork pieces around once or twice.  Add a little water if the liquid is drying up too quickly.
5. Uncover and stir in vinegar.  Continue to simmer, uncovered, for a further 10-15 minutes or until the pork is tender and the liquid has slightly reduced and become syrupy.
6. Remove and discard the cinnamon, stick star anise and bay leaves.  Have a taste of the liquid and season with salt if needed.  Garnish with spring onions.  Serve immediately over hot rice.