Mao’s braised pork, known as “Mao Shi Hong Shao Rou,” is a delightful dish rooted deep within Hunan cuisine, embodying the culinary philosophies of simplicity and authenticity. This dish not only nourishes the body but also carries historical significance, often associating it with Chairman Mao Zedong, who hails from Hunan province. Packed with flavor, this braised pork is perfect for both seasoned chefs and novices in the kitchen. In this article, we will walk you through an easy, stepbystep tutorial on how to prepare this unpretentious yet deeply satisfying dish.
Ingredients:
500g of pork belly (preferably with skin)
2 tablespoons of vegetable oil
45 tablespoons of soy sauce (light soy sauce for flavor and dark soy sauce for color)
23 tablespoons of sugar (brown sugar or rock sugar is commonly used)
1 cup of water (enough to submerge the pork)
23 slices of fresh ginger
34 cloves of garlic (lightly crushed)
23 dried red chilies (optional, adjust based on spice tolerance)
23 green onions (scallions)
A pinch of salt
Instructions:
1. Preparing the Pork Belly: Start by cutting the pork belly into small, bitesized chunks, about 34 cm in size. This helps it cook evenly and allows the flavors to seep in beautifully.
2. Blanching the Pork: In a pot of boiling water, add the pork pieces and blanch for about 35 minutes. This process removes impurities and excess fat. Once done, drain the pork and set it aside.
3. Caramelizing the Sugar: In a large deep pan or wok, heat the vegetable oil over medium heat. Add the sugar and stir continuously until it begins to melt and caramelize, turning a golden brown color. Be cautious not to burn it.
4. Browning the Pork: Once the sugar is ready, add the blanched pork belly to the pan. Stir well, ensuring the pork is coated in the caramelized sugar. This step adds depth and a beautiful glaze to the meat.
5. Adding Aromatics and Sauces: Add the ginger, garlic, and dried red chilies (if using) to the pan. Then, pour in the light and dark soy sauce and mix everything together well.
6. Simmering the Dish: Add water until the pork is just submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pan and let it cook for about 4060 minutes. Stir occasionally, adding a bit more water if it begins to dry out.
7. Finishing Touches: After simmering, the sauce should be thickened, and the pork tender. Add salt to taste, and toss in sliced green onions towards the end for a fresh crunch.
8. Serving Suggestions: Serve Mao’s braised pork hot, accompanied by steamed rice and sautéed vegetables. The rich, savory sauce makes for a perfect pairing with fluffy, white rice, ensuring no drop of the delicious sauce goes to waste.
Conclusion:
Mao’s braised pork is a testament to the idea that great food doesn’t have to be complicated. With minimal ingredients and steps, you can create a dish that bursts with flavor and is steeped in cultural heritage. Whether you’re hosting a dinner party or simply enjoying a weekend meal, this dish will surely impress anyone who is fortunate enough to share it with you. Enjoy the wholesome goodness of Hunan cuisine with this simple, unpretentious recipe!