Braised pork pata is a classic pork dish from mainland China, red-cooked using pork pata and a combination of ginger, aromatic spices, sugar, star anise, cinnamon bark, chili bean sauce, premium soy sauce, and rice wine. It is cooked until the fat and skin are gelatinous, soft, and melt easily in the mouth, while the sauce is usually thick, sweet and fairly sticky. The dish has a melt in the mouth texture that is formed as a result of a long braising process, during which the liquid reduces and becomes thick. It is generally served with steamed rice and dark green vegetables.

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