RED COOKED PORK RECIPES
CHINESE RED COOKED PORK RECIPE | MYRECIPES
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
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
CHINESE RED COOKED PORK RECIPE - CHINESE.FOOD.COM
You will love the aroma coming from your kitchen with this dish. In this recipe the fat and skin are removed from the pork before slicing. The Chinese consider this to be a delicacy so leave it on if desired. This sweet and tender pork is delicious served over mounds of white rice. You can also use a boneless pork tenderloin, although bone-in is prefered. Leftovers? Try Recipe #328375
Total Time 3 hours
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- (Note: If you are using a 'boneless' pork roast, you can skip this step but you will still need to preheat the oven). Preheat oven to 350°F Using a sharp knife, score 3" slits all over pork skin (do not cut into flesh). Place pork in large Dutch oven. Add enough cold water to cover pork. Bring to boil over high heat; cook 10 minutes. Drain by rinsing under cold water. Return pork to dry pot.
- Mix 1/2 cup water, 1/4 cup soy sauce, and 1/4 cup Mirin. Drizzle over pork. Cover and bake for 30 minutes. Mix remaining ingredients and set aside.
- Turn pork over and baste with pan juices. Cook 30 minutes longer.
- Turn pork over and drizzle the soy sauce mixture (that you had set aside) over roast. Cover and bake 1 hour or until pork is tender, turning and basting after 30 minutes.
- Increase oven temperature to 375°F Turn pork skin side up and bake this time uncovered for 30 minutes, or until pork is glazed and skin is slightly crisp.
- SERVE: Transfer pork to a cutting board with juice-catching channel; cool 5 minutes then remove and discard the fat and skin from pork, if desired. Cut pork crosswise into 1/2" thick slices.
Nutrition Facts : Calories 563.3, FatContent 40.8, SaturatedFatContent 14.2, CholesterolContent 161, SodiumContent 1245.7, CarbohydrateContent 4.4, FiberContent 0.3, SugarContent 2.3, ProteinContent 41.1
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