If you want to taste authentic Hunan flavors, you have to try Mao’s Braised Pork (毛氏红烧肉). This dish comes from Xiangtan, Hunan, and it has a deep connection with Chairman Mao Zedong.
The Story Behind the Dish
Chairman Mao loved braised pork since his school days in 1914. He especially enjoyed it when cooked with Xiangtan soy sauce, rock sugar, cooking wine, and star anise over low heat. Though Mao didn’t invent the dish, his personal chef, Cheng Ruming, perfected the recipe to match Mao’s taste. To honor Mao’s love for the dish, people later named it “Mao’s Braised Pork.”
What Makes It Special?
- Premium pork belly – The perfect balance of fat and lean meat makes it rich but not greasy.
- Xiangtan soy sauce, rock sugar, cooking wine, star anise, and a touch of chili – These ingredients create a deep red color and a unique sweet-salty-spicy flavor.
- The dish is fragrant, glossy, and melts in your mouth, with a perfect balance of sweetness, saltiness, and spice.
How It’s Made
Making perfect Mao’s Braised Pork takes skill. Here’s the process:
- Choose high-quality pork belly with evenly distributed fat and lean meat.
- Blanch the pork in boiling water to remove impurities.
- Pan-fry the pork until both sides turn golden brown.
- Slow-braise it with soy sauce, rock sugar, and spices over low heat, allowing the fat to render and the meat to become tender and flavorful.
- Master the caramelization – The secret to its glossy red color is slowly melting rock sugar in oil to create a rich caramel coating.
Why Hunan People Love It
Mao’s Braised Pork isn’t just a dish—it’s part of Hunan’s culinary heritage. The bold, rich flavors reflect Hunan people’s warmth and strength. The slow-braising method brings out deep, comforting flavors, making it a favorite dish for family gatherings and celebrations.
