Discover the Flavors of China: Red Cooked Pork
A Hidden Gem in Chinese Comfort Food
Red Cooked Pork, a beloved comfort food in China, remains a secret to many in the United States. Today, I’m excited to share this mouthwatering dish from my kitchen, and I hope you’ll enjoy it as much as I do. Typically served with steamed buns, this recipe is a game-changer.
Servings and Prep Time
Yield: 4 servings
Total Time: 60 minutes
Active Time: 10 minutes
Ingredients (8)
- 1 1/2 lb. pork belly meat, cut into 2-inch cubes
- 3 tablespoons vegetable oil
- 2 tablespoons sugar
- 3 cloves of garlic, peeled
- 3 whole star anise
- 2 tablespoons dark soy sauce (老抽)
- 1/4 cup Shaoxing cooking wine (紹興酒)
- 1 1/2 cups chicken stock or water
The Cooking Process
Caramelizing the Sugar
Melt the sugar and vegetable oil in a medium pot over medium-high heat. Continue heating until the sugar is slightly brown, about 3 minutes.
Browning the Pork
Add the cubed pork to the pot and brown it with the caramelized sugar, about 8 minutes.
Adding Aromatics and Liquid
Add the garlic, star anise, dark soy sauce, rice wine, and clear stock to the pot. Cover the pot and simmer over low heat for about 40 minutes, stirring the meat every 10 minutes to prevent burning.
Finishing Touches
Remove the cover and turn the heat to medium-high. Cook the meat for another 10 minutes, until the sauce reduces to a smooth consistency.
Serving Suggestions
This dish, like most stew dishes, is better if left overnight and reheated the next day. But if you can’t wait, plate it in a shallow bowl and garnish with shredded scallion and sprigs of cilantro. Enjoy!
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