Mao's Braised Pork

Mao's Braised Pork is distinct from other Chinese red-braised pork dishes. Unlike Shanghai's version which uses dark soy sauce for color, Mao's version achieves its rich red hue purely from caramelized rock sugar. The pork belly is first blanched, then slowly braised with rock sugar, Shaoxing wine, ginger, star anise, and chili. No soy sauce at all — just the natural caramel color. The result is a cleaner, purer pork flavor, with the fat rendered to a melt-in-your-mouth tenderness.

📖 History

This was Chairman Mao Zedong's favorite dish, often served at state banquets. His personal chef perfected the no-soy-sauce technique, which became the hallmark of 'Mao's style.'