You are looking for inspiration recipes chairman mao's red braised pork (毛氏红烧肉) that are unique? How to make it is indeed difficult and easy. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious chairman mao's red braised pork (毛氏红烧肉) should had aroma and taste that could provoke our taste buds.

There are several things that more or less affect the taste quality of chairman mao's red braised pork (毛氏红烧肉), start from the type of material, next material selection fresh, until the way of processing and serving it. No need worry if want prepare chairman mao's red braised pork (毛氏红烧肉) delicious wherever you are, because as long as you know the trick, this dish is can be dish special

Ingredients and seasonings used for prepare

1. Prepare 1 kg pork belly, cut into 2 cm pieces
2. Prepare 6 slices ginger
3. Prepare 3 tbsp sugar
4. Prepare 1/2 cup shaoxing wine
5. Prepare 3 tbsp light soy sauce
6. Prepare 1 1/2 tbsp dark soy sauce
7. Prepare 1 cinnamon stick
8. Use 2 star anise
9. Prepare 4 bay leaves
10. Prepare 1 dried chilli (optional)
11. Prepare 2 scallions, chopped

Streaky pork should be cut into even loafs and scalded at first. A popular cut of meat, pork belly is treasured by many great cuisines around the world. Containing a high percentage of fat, it needs to be cooked in a particular way to reduce its greasy taste. In China, the most loved pork belly dish has to be Hong Shao Rou (红烧肉), known in English as red braised pork belly or red-cooked pork belly.

How to cook Chairman Mao's Red Braised Pork (毛氏红烧肉):

1. In a saucepan, put the pork and three slices of ginger. Add just enough water to submerge it all. Bring to a boil, covered, on high heat, and once it boils reduce heat to low. Let simmer for a minute, then drain, rinse, and set aside.
2. In a wok or saucepan, put oil and sugar. On low heat, melt the sugar, taking care not to burn it. Mix in the pork, the white parts of the scallions, and remaining ginger. Stir to coat with melted sugar.
3. Add shaoxing wine, soy sauce, cinnamon, star anise, bay leaves, and chilli peppers. Cover with water, about 4 cups. On medium-low heat, let it simmer until tender, about one hour, taking care not to let it boil dry.
4. Turn up the heat to medium-high, and let the sauce reduce, stirring constantly. The sauce should become a reddish brown glaze on the meat. Add 1 tsp sugar and the green parts of the scallions and stir well. Serve with steamed rice.
5. Done and ready to serve!

Chairman Mao's Red Braised Pork This dish has a complicated taste of spicy, salty and sweet, with a dark red color in appearance. These are basically giant ground pork meatballs that are first fried and then braised in a delicious savory red sauce. It's one of our favorite Chinese dishes as their super flavorful, tender, and moist and the sauce is delicious over rice. Meanwhile, oil and sugar are combined in a wok over a low heat until the sugar has turned a rich, caramel brown. The pork is then added to the caramelized sugar, along with a splash of Shaoxing rice wine.

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