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.
- Yield: 4 servings
- Total: 60 minutes
- Active: 10 minutes
- 1 1/2 lb. pork belly meat cut into two 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
- Melt 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.
- Put 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.
- This 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.