Red Braised Pork Belly — Chairman Mao's Favorite
Quick Info
- Flavor
- Rich, sweet-savory with caramelized depth. Slow-braised in soy sauce, sugar, and rice wine until the fat renders into a glossy, melt-in-your-mouth texture.
- Texture
- Melt-in-your-mouth pork belly cubes with layers of tender meat and soft, gelatinous fat in a thick, sticky glaze
- Spice Level
- 🌶️ — Barely spicy — some versions add a few dried chilies for warmth, but the focus is on sweet and savory
- Temperature
- Served Hot
Ingredients
Allergens
Confirmed
Possible
These ingredients may vary by restaurant. Ask your server to confirm.
The Story
This dish is famously associated with Chairman Mao Zedong, who hailed from Hunan province and reportedly ate it frequently. It’s one of the most beloved home-cooking dishes across all of China — every region has its own variation. The Hunan version tends to use more dried chilies, while the Shanghai version is sweeter. In Chengdu, you’ll find versions that lean toward the Hunan style with a hint of spice.
What to Expect
Glistening cubes of pork belly arrive in a thick, dark caramelized sauce. Each piece has distinct layers — a thin strip of skin on top, a layer of soft fat in the middle, and lean meat at the bottom. When cooked properly, the fat has completely rendered and melts on your tongue without any greasiness. The sauce is sweet, savory, and deeply aromatic from the slow braising with spices.
Tips
This is a rich dish — a little goes a long way. Always eat it with plenty of steamed rice. The sauce is incredible over rice. Don’t avoid the fatty pieces; the long braising transforms the fat into something completely different from what you might expect.