Hot 'n Hungry: Chairman Mao’s Braised Pork Belly


Greetings, spicy food aficionados and culinary adventurers! Acorn here, the self-proclaimed King of Heat, alongside my ever-hungry partner, Woody. This week, we embarked on a fiery journey into the heart of Chinese cuisine, sampling the iconic dish, Chairman Mao’s Braised Pork Belly. Buckle up, because this one is a sizzling blend of history and flavor!

A Dish Steeped in History

Chairman Mao’s Braised Pork Belly, also known as Mao Shi Hong Shao Rou, hails from Hunan Province in China, known for its bold and spicy flavors. This dish is a tribute to Mao Zedong, the founding father of the People’s Republic of China, who reportedly had a penchant for this savory and succulent pork preparation. It is said that Chairman Mao believed eating braised pork belly made one strong and resilient, much like his vision for the country.

The Culinary Breakdown

The preparation of this dish is an art form. It involves braising thick cuts of pork belly in a mixture of soy sauce, sugar, ginger, star anise, and a hefty dose of dried chili peppers. The result? A rich, melt-in-your-mouth pork belly with a perfect balance of sweet, savory, and spicy notes. Each bite is a harmonious symphony of flavors that tells a story of tradition and passion.

Acorn’s Hot Sauce Scale

Now, let’s talk about the heat! As the resident hot sauce aficionado, I rate this dish a solid 6 out of 10 on the spice scale. The chili peppers used in the braising liquid pack a punch, but the sweetness of the caramelized sugar and the depth of the soy sauce create a balanced heat that’s bold yet approachable. It’s the kind of dish that warms you from the inside out, leaving a lingering spice that’s both comforting and exhilarating.

Woody’s Hunger Pangs

And how did Woody fare with this culinary masterpiece? Let’s just say, once he started, there was no stopping him. Woody devoured the braised pork belly with an enthusiasm that could rival any tiger’s hunt in the wild. The tenderness of the pork and the complex layers of flavor had him purring with satisfaction. “I could eat this every day,” Woody declared, his hunger temporarily tamed by the savory feast.

Final Thoughts

Chairman Mao’s Braised Pork Belly is more than just a dish; it’s a flavorful journey through history, politics, and culinary artistry. Whether you’re a spice lover like me or simply have an insatiable appetite like Woody, this dish is sure to leave a lasting impression.

Make it at Home

Ingredients:

  • 1 lb (450g) pork belly, skin on
  • 3 tablespoons soy sauce
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 2 tablespoons sugar
  • 1-inch piece of ginger, sliced
  • 2-3 cloves garlic, smashed
  • 2-3 dried red chili peppers (adjust to taste)
  • 2 whole star anise
  • 1 cup water
  • Green onions, chopped (for garnish)
  • Steamed rice, to serve

Instructions:

  1. Prepare the Pork Belly:

    • Cut the pork belly into thick slices, about 1.5 inches wide. If the skin is not scored, lightly score it with a sharp knife in a criss-cross pattern.

  2. Braise the Pork Belly:

    • In a large pot or deep skillet, heat a tablespoon of oil over medium-high heat. Add the pork belly slices, skin-side down, and sear until golden brown, about 3-4 minutes per side. Remove the pork belly and set aside.

  3. Make the Braising Sauce:

    • In the same pot, add the soy sauce, Shaoxing wine, sugar, ginger slices, smashed garlic cloves, dried chili peppers, and star anise. Stir and cook for 1-2 minutes until fragrant.

  4. Braise the Pork Belly (Continued):

    • Return the seared pork belly slices to the pot, skin-side up. Pour in 1 cup of water (enough to cover the pork belly partially). Bring to a boil.

  5. Simmer:

    • Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the pork belly is tender and the sauce has thickened. Check occasionally and add more water if needed to prevent burning.

  6. Serve:

    • Once the pork belly is tender and the sauce has reduced to a glaze-like consistency, remove from heat. Serve the braised pork belly hot, garnished with chopped green onions, alongside steamed rice.

Enjoy your delicious Chairman Mao’s Braised Pork Belly with its rich flavors and balanced spice!

Until next time, stay hot and hungry!

Acorn & Woody



Do you have a spicy food that you think Acorn and Woody should try? Email us your suggestion at beastlybanterblog@gmail.com

About the Authors


Confident and fiery, Acorn loves hot sauce and collaborates with Woody on Hot 'n Hungry. Every Thursday, they explore new recipes and restaurants, sharing their culinary adventures with our readers.

Born and raised in the Omaha Zoo, Woody has an insatiable appetite due to hyperphagia. His constant hunger drives the delicious content of Hot 'n Hungry, alongside Acorn.

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