Mao-Style Braised Pork (毛氏红烧肉)

Instructions

1. 1Blanch pork cubes in boiling water for 3 minutes with 1 tbsp Shaoxing wine. Drain and rinse.

   🔍 Look for 3 分钟 · 3 minutes

   Visual: 水面浮灰沫；水浑浊Gray scum on surface; water cloudy

   You know it's right when: Water turns from pink to gray

2. 2Heat oil in a heavy pot over medium-low heat. Add rock sugar and stir constantly until melted and turning deep amber (about 3 minutes).

   🔍 Look for Medium-low 3 分钟 · 3 minutes

   Visual: 糖融化冒泡，由浅变深琥珀色Sugar melts, bubbles, transitions from pale to deep amber

   You know it's right when: Color is the shade of old whiskey — not yet dark brown

3. 3Immediately add drained pork. Toss vigorously to coat every piece in caramel. Add ginger, scallion, star anise.

   🔍 Look for Medium heat 2 分钟 · 2 minutes

   Visual: 肉块瞬间染上深红木褐色Pork instantly takes on deep mahogany color

   You know it's right when: Caramel coats every surface evenly

4. 4Pour in remaining Shaoxing wine and huangjiu. Stir 30 seconds to deglaze.

   🔍 Look for Medium-high 30 秒 · 30 seconds

   Visual: 蒸汽升腾；焦糖化开成光泽釉面Steam rises; caramel dissolves into a glossy glaze

   You know it's right when: Sauce clings to pork — no pooling liquid

5. 5Add enough boiling water to just cover the pork. Bring to a boil, then reduce to the lowest possible simmer. Cover and cook 60 minutes. Uncover and simmer 15 minutes to reduce sauce to a thick glaze.

   🔍 Look for Low heat 共75分钟 · 75 minutes total

   Visual: 每3-4秒破出一个小泡；汤汁浓稠如漆Gentle bubble breaks surface every 3-4 seconds; sauce thickens to lacquer gloss

   You know it's right when: Sauce coats spoon and holds its shape