Mao Family Braised Pork

Mao Family Braised Pork

　　Mao Family cuisine is famous for originating from Chairman Mao’s hometown, and the Mao Family Braised Pork was highly praised by him. The authentic Mao Family Restaurant is located in Shaoshanchong, Xiangtan. Here, the braised pork is made from streaky pork belly with three layers of fat and lean meat. The five-layer belly is first steamed, then fried, and finally cooked in a pot with fermented black beans and seasonings such as rock sugar, star anise, and cinnamon — a process that is very meticulous and complex. The resulting Mao Family Braised Pork has a golden, glossy color, is rich but not greasy, and is extremely fragrant and delicious.

　　It is well known that Chairman Mao had a special fondness for braised pork, hence it is also called Mao-style Braised Pork. It is one of the eight signature dishes at the Chairman’s banquets and a standout dish in the Hunan cuisine repertoire. To this day, it remains widely loved. In those times and even into the 1970s, having braised pork was considered a luxury dish. The Chairman believed that braised pork could replenish energy effectively, restore stamina, and invigorate the spirit. Historical records show that while directing the three major battles, Chairman Mao once told his guard Li Yinqiao: “As long as you give me braised pork every three days, I’ll have the energy to defeat the enemy.” This shows just how much the Chairman cherished braised pork.

　　Braised pork is made from pork that is half lean and half fat, cut into evenly sized pieces, and then simmered with premium soy sauce and a small amount of sugar. It has a golden color and a sweet yet not greasy taste. Stir-fried winter bamboo shoots with cured pork is a dish primarily made with cured pork, paired with tender and nutritious winter bamboo shoots. Adding some white chili peppers, garlic stems and leaves, and fermented black beans creates a uniquely flavored dish that makes for a great drinking accompaniment.