Ingredients with Measurements:
- 3 lbs. pork shoulder, bone-in
- 1 cup soy sauce
- 1 cup dark soy sauce
- 1 cup Shaoxing wine
- 1 cup water
- 1 cup brown sugar
- 6 garlic cloves, minced
- 2-inch piece of ginger, sliced
- 2 cinnamon sticks
- 4 star anise
- 4 dried red chilies
- 2 green onions, chopped
- 1 tablespoon vegetable oil
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a Dutch oven or large pot, heat vegetable oil over medium-high heat. Add pork shoulder and brown on all sides, about 5 minutes per side.
3. Remove pork shoulder from pot and set aside.
4. In the same pot, add garlic, ginger, cinnamon sticks, star anise, and dried red chilies. Cook for 1-2 minutes until fragrant.
5. Add soy sauce, dark soy sauce, Shaoxing wine, water, and brown sugar. Stir until sugar is dissolved.
6. Return pork shoulder to the pot and bring to a boil.
7. Cover the pot with a lid and transfer to the preheated oven.
8. Cook for 2-3 hours, or until the pork is tender and falls off the bone.
9. Remove the pork from the pot and set aside.
10. Strain the cooking liquid through a fine-mesh sieve and discard the solids.
11. Return the cooking liquid to the pot and bring to a boil. Reduce heat to low and simmer until the liquid has thickened and reduced by half.
12. Return the pork to the pot and coat with the thickened sauce.
13. Garnish with chopped green onions and serve.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 325°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 30g
Protein: 35g
Sodium: 3000mg
Substitutions for ingredients:
- Pork shoulder can be substituted with pork belly or beef brisket.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Dark soy sauce can be substituted with regular soy sauce and additional brown sugar.
Variations:
- Add sliced carrots and potatoes to the pot for a one-pot meal.
- Use the red-cooked pork as a filling for steamed buns or tacos.
Tips and tricks:
- Browning the pork shoulder before cooking adds flavor and texture to the final dish.
- Use a Dutch oven or large pot with a tight-fitting lid to ensure even cooking and tender meat.
- Leftover red-cooked pork can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Storage instructions:
Store leftover red-cooked pork in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Reheating instructions:
Reheat red-cooked pork in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve red-cooked pork on a platter with steamed rice and stir-fried vegetables.
Garnishes:
Garnish with chopped green onions or cilantro.
Pairings:
Serve red-cooked pork with steamed rice and stir-fried vegetables.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Fried rice
Troubleshooting advice:
- If the sauce is too salty, dilute with additional water or chicken broth.
- If the pork is tough, cook for an additional 30 minutes to an hour.
Food safety advice:
- Cook pork to an internal temperature of 145°F.
- Store leftover pork in the refrigerator or freezer promptly.
Food history:
Red-cooked pork is a traditional Chinese dish that originated in the Jiangsu province. It is typically served during special occasions and holidays.
Flavor profiles:
Red-cooked pork is savory, sweet, and slightly spicy.
Serving suggestions:
Serve red-cooked pork with steamed rice and stir-fried vegetables.
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Region: Chinese