RED COOKED PORK
This red cooked pork is a classic Asian dish named for the silky soy, ginger, garlic, and rice wine sauce that clings to tender braised pork.
Provided by Cynthia Chen McTernan
Categories Mains
Time 2h
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil over medium-high heat. Add the pork and gently boil for about 10 minutes, skimming off any scum as it forms on top of the water. Drain the pork and rinse to remove any remaining scum.
- In a large wok or cast-iron skillet over medium-high heat, combine the sugar and 2 tablespoons water and stir until it dissolves. Tilt the wok or skillet to swirl the mixture, without stirring, just until it bubbles and begins to turn slightly darker in certain spots, 4 to 5 minutes. Be sure to watch it carefully so that the sugar doesn't burn as the sugar can turn from brown to black in seconds.
- Add the pork and cook it with the caramelized sugar, stirring frequently, until the pork is browned and smells fragrant, about 4 minutes.
- Add the scallions, garlic, ginger, and star anise and toss for 1 to 2 minutes to give the aromatics a quick cook. Add the rice wine, both soy sauces, and enough water to cover the pork, about 2 to 3 cups. Stir to combine and then cover and ever-so-gently simmer the pork over low heat until tender, at least 1 hour and, for maximal sublime tenderness, for up to 2 hours.
- Once the pork is tender, take a look at the cooking liquid. If you prefer a thicker sauce, transfer the pork to a plate, return the heat to medium-high, and simmer, uncovered, until the sauce reduces to the desired consistency, 10 to 15 minutes. Be careful not to reduce the sauce too far as you're going to want generous servings of the sauce to go over the pork and rice. Taste the sauce and, if desired, adjust with more soy sauce or sugar. Spoon the pork and sauce over rice. (You can refrigerate or freeze leftovers and gently rewarm it.)
Nutrition Facts : ServingSize 1 portion, Calories 301 kcal, Carbohydrate 17 g, Protein 30 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 93 mg, Sodium 1114 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 6 g
RED COOKED PORK (HONG SHAO ROU): GRANDMA'S VERSION
We've already posted a Red Cooked Pork (Hong Shao Rou) recipe made by our mom. Today, we come to you with our grandma's Hing Shao rou - red cooked pork.
Provided by Sarah
Categories Pork
Time 2h5m
Number Of Ingredients 8
Steps:
- Start by cutting up your pork belly.
- Then fill a pot with cold water and submerge your eggs. Put the pot on the stove and gently bring it to a boil. Once it's boiling, boil the eggs for 5 minutes. Take them out and put them into a bowl of ice water to cool for 5 minutes before peeling.
- After that's done, boil some more water in a large pot. Add the pork to the boiling water and blanch for about 3 minutes to get rid of excess fat and other impurities. Drain and rinse the meat.
- Make sure your wok is clean and dry. Over medium low heat, add about 3 tablespoons of sugar to the dry wok (no oil) and toss the sugar around. You'll see it start to turn an amber color. Let it melt until it becomes almost a syrup.
- Add the meat to the pan in 1 layer (still no oil necessary). Let the meat brown on all sides, about 10 minutes.
- Then add ½ cup shaoxing wine, 2 tablespoons dark soy sauce, 2 tablespoons regular soy sauce and a cup of water. Stir.
- Cover the wok and simmer over medium-low heat for 1 hour. Check it periodically to make sure that it's not too dry, adding a little water when necessary.
- By then, your eggs should be cooled off. Peel them and score them lengthwise to let the sauce into the crevices of each hard-boiled egg. Add them to the pan and gently coat them in the sauce, being careful not to break them up. Simmer for another 15 minutes (add water if needed) and then take the eggs out of the pan. Taste the sauce at this point for salt. If it needs a little more, add a dash of soy sauce 1 teaspoon at a time, until it's right. We found that you didn't need much more beyond the initial 2 tablespoons, but use your own judgment.
- Then add your tofu and stir in gently. Simmer for another 20 minutes.
- Give everything another stir and add your eggs back in.
BARBECUED RED ROAST PORK TENDERLOIN
This is posted by request, and comes from the Aus Women's Weekly Chinese Cooking Class Cookbook. It's a simple recipe I make quite often. Prep time doesn't include marinating time.
Provided by JustJanS
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine soy sauce, red wine, honey, sugar, food colouring, crushed garlic and halved shallot in a large bowl.
- Sprinkle cinnamon on top, add pork, marinate one hour or cover and refrigerate overnight for best results, turning occasionally.
- Drain pork fillets from marinade, reserve marinade.
- Put pork on wire rack over baking dish.
- Bake in a moderate oven 30 minutes, turning frequently with tongs and basting frequently with marinade.
- Remove from oven, put on board and allow to cool.
- Cut pork into diagonal slices to serve.
RED-COOKED PORK SHOULDER
Red-cooking is a popular technique for slow-cooking meat, poultry, and even tofu in a soy-based liquid to give it a deep reddish brown color. Traditionally, the cooking liquid is reserved and used repeatedly, as its flavor intensifies with each use. The meat need not be browned, it gets plenty of color and flavor from the soy sauce. Use a good quality, naturally fermented soy sauce if you can find one. Serve with plain white rice. I got this recipe from The Joy of Cooking. It is sooooooo wonderful. This also works very well in the crock pot on low for 8 hours, or high for 3-4 hours.
Provided by fashionfiveo
Categories Pork
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large, heavy Dutch oven over medium-high heat.
- Add scallions, garlic, and ginger and toss in the oil until heated through, about 1 minute.
- Add water (or stock and water mix), soy sauce, rice wine (or scotch or sherry), brown sugar, anise, and cinnamon stick.
- Bring to boil, then add pork picnic shoulder.
- Turn the meat to cover it with liquid and color it.
- Reduce the heat and cover the pan.
- Simmer, turning the meat every hour and basting it, until it's fork tender, 3 to 4 hours.
- Remove the meat from the pan and spoon off the fat from the pan juices.
- Slice the meat.
- Serve with the pan juices.
Nutrition Facts : Calories 1032.7, Fat 73.2, SaturatedFat 25, Cholesterol 281.8, Sodium 2316, Carbohydrate 10.7, Fiber 0.5, Sugar 7.4, Protein 72.3
RED-COOKED PORK BELLY
Steps:
- Bring water to a boil in a 3- to 4-quart heavy pot. Add pork belly and return water to a boil. Skim foam, then add wine. Reduce heat to moderate and briskly simmer, partially covered, skimming occasionally, 20 minutes. Add all remaining ingredients except bok choy, reduce heat to low, and simmer, partially covered, turning pork occasionally, until skin and meat are very tender, about 3 hours.
- Transfer pork with tongs and a spatula to a platter and keep warm, covered with foil. Pour cooking liquid into a 12-inch heavy skillet (do not skim off fat) and boil until reduced to a syrup (about 1 cup), about 25 minutes. Pour through a fine-mesh sieve into a bowl, discarding solids.
- Cook bok choy in a large pot of boiling water until bright green and crisp-tender, about 2 minutes. Drain thoroughly in a colander and pat dry with paper towels. Arrange bok choy around pork and pour sauce over meat, drizzling a little over vegetables.
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- Cut pork belly into 2-3 cm chunks (about 1 inch). Put into a pot then fill with cold water. Boil over high heat.
- Put the pork into a clean pot (ideally, a small one, see note 3). Pour in Shaoxing rice wine and hot water (barely covering the meat). Add light soy sauce, dark soy sauce, ginger, star anise and bay leaves.
- Uncover the pot. Add sugar then turn the heat to the highest. Leave to boil fiercely (Stir from time to time) until the broth reduces to just enough to cover the bottom of the pot.
- The cooked pork belly can be stored in the fridge for up to three days or in the freezer for 2 months.
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