Red Cooked Pork Recipes

Steps:

• Heat oil in a large, heavy Dutch oven over medium-high heat.
• Add scallions, garlic, and ginger and toss in the oil until heated through, about 1 minute.
• Add water (or stock and water mix), soy sauce, rice wine (or scotch or sherry), brown sugar, anise, and cinnamon stick.
• Bring to boil, then add pork picnic shoulder.
• Turn the meat to cover it with liquid and color it.
• Reduce the heat and cover the pan.
• Simmer, turning the meat every hour and basting it, until it's fork tender, 3 to 4 hours.
• Remove the meat from the pan and spoon off the fat from the pan juices.
• Slice the meat.
• Serve with the pan juices.

Steps:

• (Note: If you are using a 'boneless' pork roast, you can skip this step but you will still need to preheat the oven). Preheat oven to 350°F Using a sharp knife, score 3" slits all over pork skin (do not cut into flesh). Place pork in large Dutch oven. Add enough cold water to cover pork. Bring to boil over high heat; cook 10 minutes. Drain by rinsing under cold water. Return pork to dry pot.
• Mix 1/2 cup water, 1/4 cup soy sauce, and 1/4 cup Mirin. Drizzle over pork. Cover and bake for 30 minutes. Mix remaining ingredients and set aside.
• Turn pork over and baste with pan juices. Cook 30 minutes longer.
• Turn pork over and drizzle the soy sauce mixture (that you had set aside) over roast. Cover and bake 1 hour or until pork is tender, turning and basting after 30 minutes.
• Increase oven temperature to 375°F Turn pork skin side up and bake this time uncovered for 30 minutes, or until pork is glazed and skin is slightly crisp.
• SERVE: Transfer pork to a cutting board with juice-catching channel; cool 5 minutes then remove and discard the fat and skin from pork, if desired. Cut pork crosswise into 1/2" thick slices.

Steps:

• Bring water to a boil in a 3- to 4-quart heavy pot. Add pork belly and return water to a boil. Skim foam, then add wine. Reduce heat to moderate and briskly simmer, partially covered, skimming occasionally, 20 minutes. Add all remaining ingredients except bok choy, reduce heat to low, and simmer, partially covered, turning pork occasionally, until skin and meat are very tender, about 3 hours.
• Transfer pork with tongs and a spatula to a platter and keep warm, covered with foil. Pour cooking liquid into a 12-inch heavy skillet (do not skim off fat) and boil until reduced to a syrup (about 1 cup), about 25 minutes. Pour through a fine-mesh sieve into a bowl, discarding solids.
• Cook bok choy in a large pot of boiling water until bright green and crisp-tender, about 2 minutes. Drain thoroughly in a colander and pat dry with paper towels. Arrange bok choy around pork and pour sauce over meat, drizzling a little over vegetables.

Steps:

• 1.Heat 8-quart Dutch oven over medium-high heat until hot. Add pork and cook until browned on all sides, about 15 minutes. Transfer pork to plate. 2.Reduce heat to medium. Add ginger slices, garlic, orange peel, cinnamon stick, star anise, and crushed red pepper, and cook 5 minutes, stirring. Add 1/2 cup brown sugar and cook 10 minutes longer, stirring frequently. Add sherry or water, stirring to loosen brown bits; cook 2 minutes. 3.Preheat oven to 375 degrees F. Stir soy sauce, rice vinegar, and 4 1/2 cups water into mixture in Dutch oven. Add pork and heat to boiling over high heat. Cover Dutch oven; place in preheated oven and bake 2 hours 30 minutes, turning meat over once during cooking, until meat is fork-tender. 4.Remove Dutch oven from oven. Transfer meat to platter; cover and keep warm. 5.Meanwhile, skim fat from cooking broth. Strain broth through fine mesh sieve into large glass measuring cup to measure yield of broth. Pour broth back into Dutch oven. 6.In cup, with small wire whisk or fork, mix cornstarch (use 1 1/2 teaspoons cornstarch for each 1 cup cooking broth) with 1/2 cup cold water until blended. Slowly whisk cornstarch mixture into broth in Dutch oven. Heat broth over medium high heat until mixture boils and thickens slightly, stirring occasionally. Boil 1 minute. 7.Ladle 1 cup broth into 1-quart saucepan; stir in remaining 1 tablespoon brown sugar. Heat to boiling over medium-high heat; boil 15 minutes or until broth is thick and syrupy. With pastry brush, brush syrup over pork. 8.To serve, pour broth into gravy boat. Slice pork or, with 2 forks, shred pork coarsely. Nutritional Information (per serving) Calories 400 Total Fat 16g Saturated Fat 6g Cholesterol 103mg Sodium 790mg Total Carbohydrate 18g Dietary Fiber 0 Sugars -- Protein 43g