CHINESE PORK SHOULDER RECIPES RECIPES
CHINESE RED-COOKED PORK SHOULDER - FAMILY DINNER RECIPES
Pork cooked in a Crock-Pot becomes so tender it almost melts in your mouth! This fragrant, Asian-style stew is simmered for hours in a combination of soy sauce, dry sherry, fresh ginger, and orange peel.
Provided by GOODHOUSEKEEPING.COM
Categories feed a crowd dinner main dish
Total Time 8 hours
Prep Time 0S
Cook Time 0S
Yield 10
Number Of Ingredients 13
Steps:
- In 6- to 6 1/2-quart slow cooker bowl, combine sugar, sherry, rice vinegar, and 1/4 cup soy sauce. Stir in onion, ginger, garlic, orange peel, cinnamon, star anise, and carrots. Top with pork; do not stir. Cover slow cooker with lid, and cook as manufacturer directs on low setting 8 hours. When pork has cooked 8 hours, open lid and stir in thawed broccoli. Cover and continue to cook until broccoli is heated through, about 10 minutes. Discard cinnamon and star anise. Skim and discard fat from cooking liquid. Stir in remaining 1 tablespoon soy sauce. Makes about 13 cups.
Nutrition Facts : Calories 335 calories
RED-COOKED PORK SHOULDER RECIPE - CHINESE.FOOD.COM
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.
Total Time 3 hours 30 minutes
Prep Time 30 minutes
Cook Time 3 hours
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, FatContent 73.2, SaturatedFatContent 25, CholesterolContent 281.8, SodiumContent 2316, CarbohydrateContent 10.7, FiberContent 0.5, SugarContent 7.4, ProteinContent 72.3
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