Chairman Mao's Red-Braised Pork
Prep time
Cook time
Total time
Serves: 6
  • 1 kg pork belly, cubed
  • ¼ cup white sugar
  • ¼ cup soy sauce
  • 2 tbsp Chinese cooking wine
  • 1 thumb sized ginger, thinly sliced
  • 2 pcs star anise
  • 4 pcs dried red chilies
  • 2 cinnamon sticks
  • fish sauce
  • 2 tbsp peanut oil
  • spring onions, to garnish
  1. In a wok add water enough to cover pork. Boil then drop pork pieces and boil for 4 minutes. Discard water used for boiling then remove pork and rinse with cold running water, set aside.
  2. Rinse wok and place it back into the stove top, add oil and sugar, cook in low heat until sugar melts. Once sugar is melted bring heat up and cook until colour turns rich caramel brown colour.
  3. Add the pork and stir fry until pork is all coated with the caramel.
  4. Add the Chinese cooking wine and mix while boiling.
  5. Pour enough water to cover the pork then add the soy sauce, ginger, star anise, dried red chilies and cinnamon sticks. Bring to a boil, cover wok tightly then simmer in low heat for 50 minutes to an hour.
  6. Turn heat to high to reduce the sauce, cook for 10 more minutes or until the sauce is sticky and thick. Season with fish sauce then garnish with spring onions. Turn heat off then serve.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at