Red Cooked Pork is one of the most popular comfort food in China. Yet no one in the U.S. knows about this at all. I am introducing this dish from my kitchen and I hope you enjoy it. It is commonly served with steamed buns and is absolutely divine.
1Melt the sugar and the vegetable oil in a medium pot over medium high heat. Continue heating until the sugar is slightly brown. About 3 minutes. Put the cubed pork in the pot and brown it with the caramelized sugar. About 8 minutes.
2Put the garlic, star anise, dark soy sauce, rice wine and clear stock into the pot. Cover the pot and simmer over low heat. Cook for about 40 minutes. Stir the meat every 10 minutes to make sure the bottom of the pot does not get burnt. 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.
3This dish, like most stew dishes, is better if left overnight and reheated the next day. But if you can’t wait then plate it in a shallow bowl and garnish with shredded scallion and sprigs of cilantro.
A simple but delicious version of Japanese ramen, this soup starts with pork cooked to perfect tenderness in the crock pot, with garlic, ginger, leeks, mushrooms, and onions rounding out the flavors. The noodles are cooked separately just before serving, then the shredded pork and fragrant broth, with a little soy and sesame oil added, are ladled over top. A soft boiled egg makes a great garnish, as do shredded scallions or chopped baby spinach. Add some chile oil or Sriracha if you want to spice things up. Read more.