Chinese Red Cooked Pork
photo by 2Bleu
- Ready In:
- 3hrs
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1814.36 g bone-in pork shoulder, preferably with skin
- 177.44 ml water, divided
- 118.29 ml soy sauce, divided
- 118.29 ml mirin, divided (or 1/2 cup red wine)
- 2 star anise, whole
- 29.58 ml fresh ginger, sliced thin
- 2 garlic cloves, sliced
- 14.79 ml brown sugar (or turbinado sugar aka Sugar in the Raw)
- 118.29 ml maraschino cherries in juice, chopped
- 2 green onions, chopped
directions
- (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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Not what I expected but very good nonetheless. The words red-cooked had me believing this would have a reddish tint to the meat but it did not. Used everything as posted except had to use a pork roast and made just half the recipe for the two of us. Leftovers were even better than first serve. Made for PRMR.
-
This recipe was good. I was only cooking for myself and my two children so I used a smaller roast and adjusted the other ingredients as needed. I couldn't find any turbinado sugar or star anise. I used regular sugar and chinese five spice in place of these. It was vary tasty and did live the house smelling great while it was cooking. I used the leftovers in Recipe#328375 and they were very good. Thanks for sharing. Prepared for PRMR tag game.
RECIPE SUBMITTED BY
2Bleu
Duncan, South Carolina
Original Zaaarite. Food lovers.
Lynnda passed away in March 2020. Her recipes live on here for everyone to enjoy and Rick continues the tradition. We will forever live together through our food. Live well. Eat well.?