Red-cooked Pork is a traditional Chinese recipe for a classic dish of pork cooked in a mix of garlic, soy sauce, rice wine, brown sugar and five-spice powder with mushrooms, where the finished dish can be served hot or cold. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Red-cooked Pork.
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Ingredients:
4 dried Chinese mushrooms
1 leg or shoulder of pork (about 1.5kg)
1 garlic clove, crushed
6 tbsp soy sauce
3 tbsp rice wine (or dry sherry)
3 tbsp brown sugar
1 tsp Chinese Five Spice powder
2 pieces of cassia bark
Method:
Allow the mushrooms to soak in warm water for 20 minutes then squeeze to remove the excess water and cut off the woody stalks.
Add the pork to a large pan of cold water and bring to a boil. Allow to boil for a few minutes then take off the heat and drain. Rinse the meat under plenty of cold water and place in a colander to drain.
Clean the pan and return the pork to it along with mushrooms, garlic, soy sauce, sherry, sugar, cassia strips and the five-spice powder. Cover with a tight-fitting lid and bring to a boil then reduce the heat to a simmer and cook gently for about 150 minutes. Make certain that you turn the meat several times during the cooking process so that it's completely covered in the sauce.
By the end of the cooking time there should be very little cooking liquid left and, if necessary, increase the heat and continue cooking until the sauce has reduced.
Transfer the pork to a serving dish and pour the thickened cooking liquid over the top. This dish can be served either hot or cold.
