Chairman Mao’s red braised pork is an authentic Chinese dish made with pork belly that’s slowly braised in soy sauce, rice wine, vinegar, and spices until sticky and sweet. It’s so good, we’re affectionately referring to it as “pork candy.”
It’s not hard to understand why Chairman Mao’s red braised pork belly is believed to have been a favorite of the founder of the People’s Republic of China. We, too, could indulge in this slow-cooked, spice-infused, sweet-yet-savory pork every single night. (So much so we tend to affectionately call it “pork candy.”)–Angie Zoobkoff
Chairman Mao’s Red Braised Pork
- Quick Glance
- Quick Glance
- 40 M
- 1 H, 35 M
- Serves 4
IngredientsEmail Grocery List
Recipe Testers Reviews
My husband and I were so pleased with this red braised pork dish! He called it “restaurant quality,” which is his ultimate compliment. I had never cooked pork belly before, but the results was comparable with the texture that I’ve enjoyed at restaurants. Now that I know I can get such good results at home, I am encouraged to cook it again.
I loved the caramel-y thick sauce that results and the braised pork paired perfectly with some rice and broccolini. The pork belly was rich and indulgent and tender—just like meat candy!
This may just be one of my favorite recipes I’ve tested so far. I used dried Thai chiles.
Get in my belly, pork belly! This was a delicious dish. The pork got sticky and tender, a pure flavor bomb in your mouth. The seasoning was well balanced. The sauce was delicious, but I almost wish there was more sauce to coat the pork and the rice.
I tossed some raw cut broccoli in a pan, ladled the leftover drippings and sauce on top, and did a quick delicious sauté. This was a fantastic, solid dish. I would increase the amount of sauce and recommend a veg, then we’d have a home run.
We dried Vietnamese chilies from our garden this season. They are crazy hot so I only used 1. I paired this with jasmine rice—great combo!