Photograph of the finished Mao's braised pork

China · Thịt ba chỉ kho kiểu Thiều Sơn

Mao's braised pork

2 hr 20 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork belly Pork belly 2.2 lb
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 20
  • Photograph of Rock sugar Rock sugar 3.5 oz
  • Photograph of Shaoxing Wine Shaoxing Wine ½ cup
  • Photograph of Ginger Ginger 2.1 oz
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Cinnamon and star anise Cinnamon and star anise 4
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Boil the pork belly for 15 minutes with ginger, then let it cool and cut it into 4 cm cubes.
  2. 2 Fry the meatballs in a dry pan for 8 minutes until the fat renders out and the outside is golden brown.
  3. 3 Caramelize the rock sugar until it turns amber, then roll the meat in it until it has a reddish-brown color.
  4. 4 Pour Shaoxing wine, soy sauce, and hot water over the meat until it's half submerged, then add whole dried chili peppers and cinnamon sticks.
  5. 5 The smallest fire duration is 1 hour and 10 minutes; Thieu Son village uses whole dried chilies for the dry spiciness instead of chili sauce.

With an appliance

  • Pressure cooker 55 min

    Replace step 5: cook in a pressure cooker for 25 minutes at high pressure, then release the pressure naturally and simmer for 10 minutes with the lid open.

Start cooking