Braised Pork in Soy Sauce

By KEM77

This dish is traditionally made with pork belly, but it's hard to find in many supermarkets and it's far fattier than other cuts. There's enough fat in pork shoulder to give the dish a great taste, and still save a few calories and maybe a hardened artery.

From about 1966 to 1976, China's leader Mao Zedong enforced a brutal agenda. Everything was rationed during the Cultural Revolution. Millions of people were forced out of the cities and into the countryside, where food was even scarcer. The government controlled people's movements, their livelihoods, even their thoughts.

A new book combines the memories and culinary skills of one Chinese political dissident who lived through that time. The Cultural Revolution Cookbook was written by Sasha Gong and her friend Scott Seligman, a Washington, D.C., writer who lived for several years in China.

The Chairman's Brain Food

Chairman Mao believed that the fat in Braised Pork in Soy Sauce had the capa bility to boost his brainpower. The dish is traditionally regarded as brain food in his native Hunan Province, and it was well-known as the Chairman's favorite. In fact, he insisted that his Hunanese chef cook it for him often, even during his years in Beijing and over the strenuous objection of his personal physicians.

Mao was especially fond of eating this dish before he went into combat — either physical or political — and believed he nev er lost a battle when well-fed on braised pork.

Ingredients

• 1 lb. (450 g.) pork shoulder
• 1 large piece ginger, about 1 inch (2.5 cm.) on a side
• 1 Tbsp. (15 ml.) cooking oil
• 4 Tbsp. (50 g.) sugar
• 4 Tbsp. (60 ml.) soy sauce
• 1 cinnamon stick (1/2 tsp. or 5 g. powdered cinnamon may be substituted)
• 1/2 cup (120 ml.) rice wine (or any other wine)
• cilantro

Preparation

Step 1

Cut the pork shoulder into cubes, about one inch (2.5 cm.) on each side. Smash the ginger with the side of a cleaver; no need to peel it.

Heat a wok and add the oil. When it begins to smoke, add the ginger and then the sugar. Once the sugar has dissolved completely, add the pork. Stir-fry the mixture until most of the liquid has evaporated, but not until it is completely dry. Then add the soy sauce, cinnamon and wine.

Mix well and then cover the wok tightly. Turn the heat down to medium and let simmer for 1/2 hour. Remove and serve with freshly chopped cilantro.