STEW PORK RECIPE CHINESE RECIPES

Name: Chinese Beef or Pork Stew (Red Cooked Meat)
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 2-4 serving(s)
Ingredients: 2 lbs stewing beef or 2 lbs pork shoulder, cube 3/4" - 1"; oil (vegetable, peanut, Canola); 1 lb vegetables, cut up (carrots, lo bok, etc); 1 medium yellow onion, cut in large chunks - to taste (leek works well too); 1 -4 clove garlic, smashed; 1 piece fresh ginger, peeled and smashed; 2 star anise (opt for beef); 1 -2 piece chinese dried orange rind (opt for beef); chile, fresh or dried (optional); 2 -4 teaspoons brown sugar (start with the smaller amount and add more if desired); 2/3 cup soy sauce (use a combination of light and dark in any proportion); 2 teaspoons dry sherry; 2 cups boiling water

CHINESE BEEF OR PORK STEW (RED COOKED MEAT) RECIPE ...

Chinese Beef or Pork Stew (Red Cooked Meat) Recipe ... image

Make and share this Chinese Beef or Pork Stew (Red Cooked Meat) recipe from Food.com.

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Cook Time 3 hours

Yield 2-4 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs stewing beef or 2 lbs pork shoulder, cube 3/4" - 1"
oil (vegetable, peanut, Canola)
1 lb vegetables, cut up (carrots, lo bok, etc)
1 medium yellow onion, cut in large chunks - to taste (leek works well too)
1 -4 clove garlic, smashed
1 piece fresh ginger, peeled and smashed
2 star anise (opt for beef)
1 -2 piece chinese dried orange rind (opt for beef)
chile, fresh or dried (optional)
2 -4 teaspoons brown sugar (start with the smaller amount and add more if desired)
2/3 cup soy sauce (use a combination of light and dark in any proportion)
2 teaspoons dry sherry
2 cups boiling water

Steps:

*Staranise comes in the form of an eight point star.
,each point having an anise seed in it.
Most of them are broken up so use a total of eight points, more or less, to taste.
**Theorange (or tangerine) peel has a slightly bitter taste that I like better with beef but this is personal taste.
It comes in plastic bags and has a long shelf life.
Start by browning the meat in a few T of oil.
Do it in batches so it gets well caramelized.
When the last of the meat is well browned, remove it all to a bowl.
(Add more oil as needed).
Add the onion, garlic, ginger, anise, orange peel and chiles to the wok (or pot); keep cooking, stirring frequently, until the onion starts to brown.
Stir in the meat along with the sauce, bring it to a full boil, stir well and reduce heat to simmer.
Cover the pot and simmer for 1 hour (pork) or 2 hours (beef).
Adjust seasonings, add the vegetables and simmer, covered for another half hour.
Before serving, remove all the pieces of ginger, star anise, orange peel, chile, etc.
Serve with steamed rice or boiled noodles.

Nutrition Facts : Calories 1260.2, FatContent 87.4, SaturatedFatContent 35.4, CholesterolContent 303.9, SodiumContent 5653.1, CarbohydrateContent 16.6, FiberContent 1.6, SugarContent 8.6, ProteinContent 93.5

CROCK POT CHINESE PORK STEW RECIPE - FOOD.COM

Crock Pot Chinese Pork Stew Recipe - Food.com image

This Crock Pot Stew is easy to make and allows the meat to become very tender while cooking. It has a Chinese taste due to the fish sauce and goes great with rice.

Total Time 3 hours 40 minutes

Prep Time 40 minutes

Cook Time 3 hours

Yield 3-4 serving(s)

Number Of Ingredients 18

Ingredients

1 -2 lb pork, cubed inch size pieces
1 1/2 cups carrots, cut (larger pieces)
1 -2 medium onion, cut into small pieces
2 cups bok choy, cut
2 cups Chinese cabbage, cut
5 ounces mushrooms, sliced
1/2 cup water
2 tablespoons cornstarch (or more)
2 pieces orange rind, 2 to 3 inches long
1/4 teaspoon chili pepper (to taste)
1 teaspoon ground ginger (or to taste, may be fresh ginger - 1/2 tsp)
2 garlic cloves, chopped
2 tablespoons white wine
1/4 cup brown sugar
2 cups chicken stock
5 drops fish sauce
1/4 cup soya sauce
3 tablespoons oil

Steps:

Brown pork and 1/2 garlic in 1 1/2 Tb oil about 7 mins, add to Crock Pot.
Brown onion and remaining garlic and ginger in 1 1/2 Tb oil approx 6 minutes.
Add 2 cups chicken stock to onions and garlic.
Combine brown sugar, soya sauce, white wine and 5 drops of Fish Sauce, add to onions and garlic, cook for 5 minutes.
Put carrots in Crock Pot.
Add orange rind and chile peppers to piece of gauze, tie with floss or string and add to Crock Pot.
Add onions, garlic and sauce to Crock Pot.
Add Corn Starch and 1/2 cup water to Crock Pot (corn starch and water may be increased to ensure a thicker sauce).
Add mushrooms, Chinese cabbage and Bok Choy about 1/2 hour or less till finished cooking.
Discard the orange rind and peppers before adding the veggies.
This meal can cook away at low heat for 3 to 4 hours. The meat will be very tender. Try not to add the mushrooms, Boc Choy and cabbage to soon.
Goes great with rice.

Nutrition Facts : Calories 677.8, FatContent 30.7, SaturatedFatContent 7.5, CholesterolContent 134.8, SodiumContent 1792.5, CarbohydrateContent 44.2, FiberContent 4, SugarContent 26.8, ProteinContent 54.6

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