Hong sao rou – red-braised pork

Regional variations on Hong sao rou, or red-braised pork, can be found across China. It is said to have been one of Chairman Mao’s favourite dishes. Traditionally, belly pork pieces are cooked in a braising liquid of spices and sugar, the caramelised sugar imparting a rich brown colour. However, dark soy sauce is a popular way to enhance the umami salty-sweet flavour and I have used it in this dish. It adds depth and colour, giving the braising liquid a deep, reddy shine. The resulting pork should be sweet, salty and spiced and the sauce thick and sticky. I have reduced the amount of sugar to keep it healthier, but you can add more if you prefer a sweeter taste. It is best served simply with some steamed jasmine rice and stir-fried greens such as pak choi.