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Boef Bourgignon

Boef Bourgignon

This is a classic dish that is enjoyed by mos...

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Chairman Mao's Red-Braised Pork

Mao Shi Hong Shao Rou
This dish is a famous Hunan dish and due to Chairman Mao's love for it many restaurants call it "The Mao Family’s red-braised pork" or "Chairman Mao’s Red-Braised Pork".
Chairman Mao's nephew told Fuchsia Dunlop the author of  the Revolutionary Chinese Cookbook that the people of Mao's home village, Shaoshan, recommend red-braised pork as a health food: "Men eat it to build their brains and ladies to make themselves more beautiful".
This is my version of the recipe cooked in a thermal cooker.
• 1 kg pork belly cut into bite sized chunks
• 2 tbsp. peanut oil
• 2 tbsp. white sugar
• 1 tbsp. Shaoxing wine
•  in. piece ginger, skin left on and sliced
• 1 star anise
• 2 dried red chillies
• a small piece cassia bark or cinnamon stick
• 2 cups light soy sauce
• 3½ cups of water
• 2 scallions cut in half
• salt, and sugar
• a few pieces scallion greens sliced thinly on the diagonal for garnish.
1. To remove impurities put the meat into the inner pot, cover with water and bring to the boil. Simmer for 5 minutes, then drain, discarding the water. Rinse the pork under cold running water and drain well.
2. Dry the inner pot and heat the oil and white sugar in it over a gentle flame until the sugar melts.
3. Raise the heat and stir until the melted sugar turns a rich caramel brown.
4. Carefully add the pork, splash in the Shaoxing wine and stir until the pork colours.
5. Add the soy, water, ginger, 2 scallions (cut in half), star anise, chiles, and cassia.
6. Bring to the boil, then turn down the heat and simmer for 4-5 minutes.
7. Turn off the heat and put the lid on the inner pot.
8. Put the inner pot into the outer insulated outer pot.
9. Shut the lid and leave to cook for 3-4 hours.
10. Before serving put the inner pot back on the heat  and turn up the heat to reduce the sauce a little.
11. Serve with rice and some of the sauce drizzled over the pork.
12. Garnish with the sliced scallions.
13. I also stir fried some vegetables with a little oyster sauce as a side dish.

NOTE: This meal is supplied by Chef Dave Knowles from the UK and is described for a 4.5 litre inner saucepan so you will need to adjust quantities
if you are using something else