I love the Revolutionary Chinese Cookbook so much that I bought a copy for Pennsylvania, instead of hauling my French copy back and forth.  It features food from the Hunan province of China and has been inspirational in many of my attempts at Chinese cuisine.  Simple, filling and delicious, I’ve made this braised pork recipe several times.

I’m almost embarrassed by the extremely fatty, old piece of pork belly I found in the freezer and used.  How could I have bought this?!  Anyway, do get a meaty pork belly for this recipe.  The caramel flavoring with cinnamon, star anise,  ginger and chillies made even this excuse for a pork belly edible, if eaten sparingly with rice.  I won’t show the photo I took of the raw pork.  Seriously gross.

Every time I make this, I’m uncomfortable that there’s no garlic 🙂

Mao’s Red Braised Pork

2 lbs lean pork belly

3 tbsp peanut oil

4 tbsp white sugar

2 tbsp Shaoxing wine

Water to cover

1 inch fresh ginger, sliced

2 red hot chillies

1 cinnamon stick, halved

2 star anise

Plunge the pork belly into boiling water and simmer for 5-7 minutes.  Remove, cool a bit and cut into bite sized pieces.  Set aside.

Gently heat the sugar and oil together until the sugar has melted.  Turn up the heat and cook until the syrup is caramel brown.  Stir in the pork, frying for 2 minutes, then stir in the wine. Add enough water to cover the pork and add the ginger, chillies, cinnamon and star anise.  Bring to a boil and simmer for 50-60 minutes.

Serve with rice.