Cookbookmaniac
  • Chairman Mao’s Red Braised Pork Belly – Hong Shao Rou by Fuchsia Dunlop
    Asian Recipes
    Chairman Mao’s Red Braised Pork Belly – Hong Shao Rou by Fuchsia Dunlop
    Hello Everyone. I've been missing-in-action for a couple of months now. Those that follow me on twitter will know that Pizzaboy and I have finally bought a home. It was the right size, in the right suburb, in the right location and at the right price. This is the first time both of us have moved away from home and so far it's been fun. We are both so happy and we can't help but be playful whilst unpacking. I am also delighted that the kitchen is flooded with sunlight from dawn to dusk. This will make photography and blogging so much more easier and pleasant. I've been stocking my pantry full of all the things that I love and marking recipes in cookbooks that I want to try. One of these recipes is Chairman Mao's Red Braised Pork Belly. I doubled the recipe because Pizzaboy and I are greedy foxes that either eat more than we should or appreciate leftovers the next day. Chairman Mao's Red Braised Pork Belly Recipe adapted from Revolutionary Chinese Cookbook by Fuchsia Dunlop 500g pork belly 2 tablespoons peanut oil 2 tablespoons white sugar 1 tablespoon shaoxing wine 20g fresh ginger, skin on and sliced 1 star anise 2 dried red chillies a small piece of cassia bark or a cinnamon stick 5 black peppercorns 1 tablespoon light soy sauce 1 teaspoon salt 1 teaspoon white sugar spring onions 1/ Place the pork belly into boiling water for 4-5 minutes. The pork belly should…