CHAIRMAN MAO'S RED-BRAISED PORK RECIPE - FOOD.COM
From the Revolutionary Chinese Cookbook. Chairman Mao's nephew told the author that the people of Mao's home village, Shaoshan, recommend red-braised pork as a health food: "Men eat it to build their brains and ladies to make themselves more beautiful" and this is Mao Anping's recipe. The recipe below gets its lovely reddish gloss from caramelized sugar, but you can also substitute dark soy sauce. Traditional variations also can include stir-frying the finished pork recipe with water chestnuts, garlic cloves, mushrooms or fried tofu.
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Plunge the pork into a pan of boiling water and simmer for 3-4 minutes until partially cooked; remove and, when cool enough to handle, cut in bite-sized chunks.
- Heat the oil and sugar in a wok over low heat until the sugar melts, then raise the heat and stir until the melted sugar turns a rich caramel brown; add the pork and splash in the wine.
- Add enough water just to cover the pork, along with the ginger, star anise, chilies and cinnamon stick. Bring to a boil, then turn down the heat and simmer for 40-50 minutes.
- Toward the end of the cooking time, turn up the heat to reduce the sauce, and season with soy sauce, salt and a little sugar to taste; add the scallion greens just before serving.
Nutrition Facts : Calories 225.4, FatContent 9.9, SaturatedFatContent 2.8, CholesterolContent 66.9, SodiumContent 61.1, CarbohydrateContent 8.3, FiberContent 0.3, SugarContent 7.5, ProteinContent 24.7
CHAIRMAN MAO'S RED PORK BY ADAM LIAW RECIPE | AGFG
"Red-braised pork could well be the national dish of China. For a cuisine as diverse as China’s, the provinces can’t even agree on a staple grain – to generalise, in the south it’s rice; in the north, wheat, millet or barley – let alone a style of cooking. The one constant seems to be red-braised pork." - Adam Liaw.
Provided by COM.AU
Number Of Ingredients 10
Steps:
- Place the pork in a large saucepan and cover with water. Place over high heat and bring to the boil. Allow to boil for 15 minutes, then remove the pork and discard the water. Rinse the pan and set aside. Wash the pork under running water to remove any scum, then cut into 5cm blocks; the pork will not be cooked through. Place the rinsed pan back over medium heat and add the oil and half the sugar. Fry the sugar until it becomes a dark caramel, then add the pork and stir to coat. Add the Shaoxing wine, salt, ginger, star anise, chillies, cassia and enough cold water to just cover the pork. Bring to a simmer, cover with a cartouche of baking paper and simmer for 30 minutes. Remove the cartouche. Stir in the soy sauce, then simmer, uncovered, for a further 15–20 minutes, or until the pork is tender and the liquid slightly reduced and glossy. Taste the liquid and adjust any seasoning if necessary. Allow to stand for 15 minutes and reheat if needed before serving.
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