HOW TO MAKE RED PORK RECIPES

CHINESE RED COOKED PORK RECIPE | MYRECIPES

Chinese Red Cooked Pork Recipe | MyRecipes image

Soy sauce and red wine give this dish its color. Star anise is a star-shaped pod native to China. It infuses a sweet, licorice flavor to the dish, but can be omitted. Serve pork with steamed broccoli, bok choy, or asparagus.

Provided by MyRecipes

Yield 6 servings (serving size: 1 cup pork mixture, 1/2 cup rice, and 1 1/2 teaspoons chopped green onions)

Number Of Ingredients 12

Ingredients

2 pounds boneless pork loin roast
½ cup dry red wine, divided
2 tablespoons sugar
1 cup chopped onion
2 tablespoons minced peeled fresh ginger
4 garlic cloves, minced
½ cup low-sodium soy sauce
7 whole green onions
6 star anise (optional)
1 cup water
3 cups hot cooked long-grain rice
3 tablespoons chopped green onions

Steps:

Trim fat from pork. Cut pork into 2-inch pieces.
Combine 1/4 cup wine and sugar in a large Dutch oven. Cook over medium-high heat until sugar melts and mixture thickens. Add the pork, onion, ginger, and garlic, and cook 5 minutes, browning pork on all sides. Add 1/4 cup wine, soy sauce, whole green onions, and star anise. Bring mixture to a boil; reduce heat, and simmer 10 minutes, stirring occasionally. Stir in water; cover and simmer 1 hour and 15 minutes or until pork shreds easily with a fork. Spoon over rice and sprinkle with chopped green onions.

Nutrition Facts : Calories 383 calories, CarbohydrateContent 36 g, CholesterolContent 85 mg, FatContent 11 g, FiberContent 1.6 g, ProteinContent 33.3 g, SaturatedFatContent 3.7 g, SodiumContent 741 mg

TAMALES DE PUERCO (RED PORK TAMALES) RECIPE | ALLRECIPES

Tamales de Puerco (Red Pork Tamales) Recipe | Allrecipes image

This authentic red pork tamales recipe comes from Jalisco, Mexico. The tamales are filled with pork shoulder and a spicy tomato sauce.

Provided by mega

Categories World Cuisine Latin American Mexican

Total Time 2 hours 45 minutes

Prep Time 30 minutes

Cook Time 2 hours 0 minutes

Yield 15 tamales

Number Of Ingredients 15

Ingredients

1?½ pounds boneless pork shoulder, trimmed
½ onion
4 cloves garlic, minced
2 bay leaves
salt to taste
water to cover
corn husks
1 pound Roma tomatoes
4 dried chile de arbol peppers
4 small guajillo chile peppers, stemmed and seeded
1 tablespoon cornstarch
1?¼ cups lard
4?½ cups fresh corn masa dough
1 tablespoon salt
1 tablespoon baking powder

Steps:

Cut pork into 3 chunks and place in a large saucepan. Add onion, garlic, bay leaves, and salt and cover with water. Bring to a boil; skim foam from surface. Reduce heat, cover, and simmer for 1 hour. Remove pork and let cool. Strain broth and reserve.
Bring a pot of water to a boil while pork is cooking. Add tomatoes, arbol chiles, and guajillo chiles, and boil until chiles are soft, about 5 minutes. Remove with a slotted spoon, reserving cooking water, and allow to cool.
Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
Combine tomatoes, 1/2 cup cooking water, chiles de arbol, guajillo chiles, and cornstarch in a blender; blend until smooth. Strain tomato sauce through a fine-mesh sieve.
Beat lard with an electric mixer in a large bowl until fluffy. Combine masa, 1 cup reserved pork broth, 1 tablespoon salt, and baking powder in a separate bowl and mix until smooth. Add masa mixture to lard and mix until it has a smooth cookie dough consistency. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep beating for a little longer.
Shred cooled pork with 2 forks.
Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the tomato sauce and pork down the center of the masa mixture. Fold sides of husk together, 1 over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales rest for 15 minutes before serving.

Nutrition Facts : Calories 343.5 calories, CarbohydrateContent 30 g, CholesterolContent 33.3 mg, FatContent 20.3 g, FiberContent 2.9 g, ProteinContent 9.7 g, SaturatedFatContent 7.4 g, SodiumContent 643.8 mg, SugarContent 1.2 g

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