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Chinese

Mao-Style Red-Braised Pork

Tender Hunan-style pork belly slowly braised with caramelized sugar, soy sauce, Shaoxing wine and warm spices.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Mao-Style Red-Braised Pork

1 hr 40 mintotal

35 min hands-on1 hr 5 min hands-off

Prep 15 min · Cook 1 hr 25 min

Serves
2
Difficulty
Medium
Spice
Medium
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Plan on about 65 minutes of mostly inactive simmering after browning; stir every 15 minutes and save attention for the final glaze reduction.

Method

  1. Place the pork belly in a pot, cover with fresh water and bring to a boil. Simmer for 5 minutes, drain and pat the pork dry. Discard the blanching water.

    5 min

  2. Heat the neutral oil in a heavy pot over medium heat. Add the sugar and cook gently for 2 to 3 minutes until it melts into a deep amber syrup without burning.

    2–3 min

  3. Add the dried pork carefully and turn the pieces for 4 to 5 minutes until evenly coated and lightly browned. Add the ginger, garlic, dried chillies, star anise and cinnamon and stir for 30 seconds.

    4–5 min30 sec

  4. Pour in the Shaoxing wine, soy sauce and dark soy sauce. Add the hot water, bring to a boil, then cover and simmer over low heat for 55 to 65 minutes, stirring every 15 minutes.

    55 min–1 hr 5 min15 min

  5. Uncover the pot and simmer for 8 to 12 minutes, turning the pork gently, until the liquid reduces to a glossy sauce. Remove the whole spices and garnish with spring onion greens.

    8–12 min

How to tell it's done

The pork should yield easily when pressed with chopsticks, while the skin remains intact and the reduced sauce coats each piece.

Getting it right

Tip

Dry the blanched pork thoroughly before adding it to the caramel to reduce splattering and help it brown evenly.

What to serve it with

Serve with plain steamed rice and blanched leafy greens to balance the richness.

Common mistakes

The caramel turns dark and bitter before the pork braises.
Melt the sugar over moderate heat only until amber, then add the pork and hot water promptly. Smoking sugar will make the sauce harsh.

Substitutions

  • Pork Belly — A similarly fatty boneless pork cut may be used, but lean pork will not produce the same soft texture or richness.

Storing and reheating

Refrigerate red-braised pork with its sauce for up to 3 days. Reheat gently until hot, spooning sauce over the pieces; it freezes well for up to 2 months.