A dish reported to be a favourite of Mao Zedong in his time in Beijing. Certainly will be a favourite of Pork Belly lovers who also enjoy the sweet caramelised flavour of pork and chillies

  • 500 gm (~1lb) pork belly
  • Green onions
  • Star anise
  • 2 dried red chillies
  • Small cinnamon stick
  • 2.5 cm (1 in) piece fresh ginger, julienned
  • 2 tablespoons peanut oil
  • 2 tablespoons sugar
  • 1 tablespoon Shao Xing wine
  • Soy sauce,
  • salt
  • sugar
  1. Place the pork belly into a pan of boiling water and simmer until partially cooked (about 3-4 minutes). Then, remove and cut into bite-size chunks.
  2. Heat oil and sugar in a wok over medium heat until sugar melts, then raise the heat and stir until  caramelised.
  3. To the prepared caramel add the prepared pork,  Shao Xing wine, ginger, star anise, chillies, cinnamon and  water to cover the meat.
  4. Bring to a boil, then reduce to a simmer (40-50 minutes).
  5. Raise the heat and  reduce the content volume. Season with soy sauce, salt, and sugar.
  6. Garnish with scallions before serving.