Chairman Mao Pork


  • Pork belly – skin on bone out – 1 kg
  • Shaoxing Wine – 2 tb sp
  • Light soy 
  • White sugar – 4 tb sp
  • Garlic cloves – lots – peeled, halved and green bit removed.
  • Ginger – lots – unpeeled and sliced into discs.
  • Star Anise – 2
  • Cinnamon – 2 sticks
  • Dry red chillies – 4 whole
  • Spring onions – lots.  Half of them cut into 4cm lengths and the rest finely sliced.


  • Prep the ginger, spring onion and garlic.




  • Put the pork belly into boiling water for 4 minutes.  Remove and cut into bite size chunks.




  • Melt the sugar in an equal quantity of vegetable oil.  Cook until it turns into a rich caramel.
  • Carefully add the pork pieces and turn to coat in the caramel.  
  • Pour in the shaoxing.  
sugar and veg oil


Caramel begining to colour


Caramel ready for the pork


  • Add garlic, ginger and spices.
  • Add water to just cover, simmer until pork begins to feel tender.  Skim off fat during the simmer.



  • Turn up the heat add the lengths of spring onion and reduce until the sauce has enough body and the pork is melting.  
  • Season with soy sauce, salt and sugar to taste.


  • Scatter over the finely chopped spring onion and serve.
  • We ate ours with a king prawn and egg fried rice.





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