📝 About This Recipe
A legendary jewel of Hunan cuisine, this dish was famously the favorite of Chairman Mao Zedong, who claimed it gave him the 'brain power' to defeat his enemies. It features succulent cubes of pork belly slow-cooked in a fragrant, ruby-red glaze that achieves its color through caramelized sugar rather than dark soy sauce. The result is a melt-in-your-mouth texture with a perfect balance of savory, sweet, and a subtle warmth from ginger and star anise.
🥗 Ingredients
The Pork
- 750 grams Pork Belly (skin-on, high quality, cut into 2cm cubes)
- 2 tablespoons Shaoxing Wine (for blanching)
- 3 slices Ginger (for blanching)
The Aromatics
- 40 grams Ginger (sliced into thick coins)
- 3 whole Star Anise (provides the signature licorice note)
- 1 piece Cinnamon Stick (about 2 inches long)
- 4-6 pieces Dried Red Chilies (whole, adjust for heat preference)
- 4 pieces Garlic Cloves (smashed)
The Braise and Glaze
- 30 grams Rock Sugar (crushed into small pieces; provides a superior shine)
- 2 tablespoons Cooking Oil (neutral oil like peanut or vegetable)
- 2 tablespoons Light Soy Sauce (for saltiness and depth)
- 2 tablespoons Shaoxing Wine (added during the braise)
- 3-4 cups Hot Water (enough to fully submerge the pork)
- 1/2 teaspoon Salt (adjust to taste at the end)
Garnish
- 2 stalks Scallions (finely chopped)
- 1 sprig Cilantro (optional for color)
👨🍳 Instructions
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1
Place the cubed pork belly in a large pot and cover with cold water. Add 2 tablespoons of Shaoxing wine and 3 slices of ginger. Bring to a boil.
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2
Boil the pork for 3-5 minutes to remove impurities. You will see gray foam rise to the surface. Drain the pork and rinse each piece thoroughly under warm running water. Pat dry with paper towels.
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3
In a clean wok or heavy-bottomed pot, heat 2 tablespoons of oil over low heat. Add the crushed rock sugar.
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4
This is the most critical step: Melt the sugar slowly, stirring constantly. Wait until it turns a deep amber/burgundy color and starts to bubble slightly. Do not let it burn or it will turn bitter.
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5
Immediately add the blanched pork cubes to the wok. Turn the heat to medium and stir-fry vigorously so every piece of pork is evenly coated in the caramelized sugar.
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6
Add the ginger slices, star anise, cinnamon stick, smashed garlic, and dried chilies. Stir-fry for 2 minutes until the spices become fragrant.
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7
Pour in 2 tablespoons of Shaoxing wine around the edges of the wok to deglaze, followed by the light soy sauce.
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8
Pour in enough hot water to completely cover the pork (about 3-4 cups). It is essential to use hot water so the pork fat doesn't seize and become tough.
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9
Bring the liquid to a boil, then immediately reduce the heat to low. Cover with a tight-fitting lid.
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10
Simmer gently for 60 to 75 minutes. Check occasionally to ensure there is still enough liquid. The pork is ready when a chopstick can easily pierce through the meat and fat.
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11
Remove the lid and turn the heat up to medium-high. This 'collects the juice' (shou zhi). Stir occasionally as the sauce thickens into a glossy, sticky glaze.
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12
Once the sauce has reduced to a thick coating that clings to the pork, taste and add a pinch of salt if necessary. Remove the whole spices (star anise and cinnamon) before serving.
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13
Transfer to a serving bowl and garnish generously with chopped scallions.
💡 Chef's Tips
Always use skin-on pork belly; the gelatin in the skin is what gives the sauce its signature sticky, velvety texture. If you don't have rock sugar, use granulated sugar, but watch it carefully as it melts faster and burns more easily. Never use cold water for the braising liquid; cold water shocks the meat and prevents it from reaching that 'melt-in-the-mouth' tenderness. For an even deeper flavor, you can let the dish sit for 20 minutes after cooking before the final reduction step. Adjust the number of dried chilies based on your spice tolerance—Hunan style is traditionally quite spicy, but the sugar balances the heat.
🍽️ Serving Suggestions
Serve over a bowl of steaming hot jasmine rice to soak up the rich, sweet-savory sauce. Pair with a side of stir-fried bok choy or garlicky spinach to provide a fresh, crunchy contrast to the rich pork. A pot of strong Pu-erh or Oolong tea helps cleanse the palate between bites of the fatty pork. Serve alongside a simple smashed cucumber salad with black vinegar to cut through the richness. For a traditional Hunan feast, pair with a 'Tiger Skin' pan-seared green pepper dish.