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Red-Cooked Pork Recipe

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This recipe for Red-Cooked Pork, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lyntha Nelson
Added: Monday, November 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 T Peanut Oil
2 T Sugar
4-6 lg cloves Garlic
1-2 in. piece of Fresh Ginger, peeled and sliced
1/2 C Soy Sauce
1/2 C dry Red Wine
6 Star Anise
2-3 sm dried Chile Peppers
6 Scallions - coarse chop
1 C Water
3 scallions,or cilantro chopped finely for garnish
2 lbs Pork Shoulder Butt, cut into 2-3 in. chunks and trimmed of fat

Directions:
Directions:
Heat a heavy-bottomed pot over medium high heat. Add the oil and sugar and stir for about 5 minutes, until the sugar begins to turn a light brown. Add the pork, garlic, and ginger and stir until the meat is browned. Watch that sugar and garlic don't burn. Add the soy sauce, wine, star anise, chile peppers, and the 6 scallions. Stir and scrape bottom of pan. Cook the mixture at a slow boil, stirring from time to time, for 10 minutes. Add the water and reduce the heat to a simmer. Cover and cook for 1 hour, or until the meat is tender. Serve meat and juices garnished with chopped scallions or cilantro. Serve Chinese style with rice and 2 or 3 green vegetables.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
total time 1 hour and 20 minutes
Personal Notes:
Personal Notes:
I use pork loin. This recipe also works for lamb shoulder (use cilantro). I double the recipe because it takes above average prep time and I like lots of leftovers. Star anise and chiles from Penzey's.

 

 

 

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