Created by chef Martin Yan, this recipe for Red Cooked Pork with beer consists of pork marinated in a soy and five spice blend and braised in a Tsingtao Lager hoisin sauce.
Ingredients:
- Marinade:
- 2 tablespoons dark soy sauce
- 3 tablespoons light soy sauce
- 1/2 teaspoon Chinese five-spice powder
- .
- 2 pounds boneless pork shoulder or pork belly, cut into 2-inch pieces
- 3 tablespoons vegetable oil
- .
- Sauce:
- 1 cup chicken broth
- 1 cup Tsingtao Lager beer
- 3 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons hoisin sauce
- 1/4 cup packed dark brown sugar
- Six quarter-sized slices ginger, lightly crushed
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- 6 green onions, cut into 2-inch long pieces
- 2 carrots, peeled and roll-cut into 1-inch pieces
- 1 small onion, cut into 6 wedges
- 8 ounces daikon, cut into 1-inch pieces
Preparation:
Instructions:
1. Combine all the marinade ingredients together in a large bowl. Add the pork, stirring to coat. Cover, refrigerate, and marinate for 4 hours or overnight.
2. Place a wok over high heat until hot. Add the oil, swirling to coat the sides. Add half of the pork and cook, turning, until browned on all sides, about 5 minutes. Remove the pork with a slotted spoon to a large clay pot. (If you don’t have a clay pot, use a large saucepan with a lid.) Repeat with the remaining pork.
3. Add all the sauce ingredients to the pot with the pork and add enough water to just cover, about 1 cup. Place the clay pot over medium heat and bring to a simmer. Reduce the heat to medium-low, cover, and simmer gently until the meat is tender, about 1 hour. Tuck the green onions, carrots, onion, and daikon into the cooking liquid and continue to cook, covered, until the vegetables are soft and the meat is fork-tender, about 30 minutes. Serve from the clay pot, or transfer to a serving plate.
Guide Note: This dish would serve 4 to 6, depending on whether it is the main dish or part of a multicourse meal.
Red Cooked Pork With Beer recipe created by Chef Martin Yan. Reprinted with permission of Kelly Harfoot, TeamWorks Media.
More Chinese Pork Recipes
Main Chinese Food Recipe File
1. Combine all the marinade ingredients together in a large bowl. Add the pork, stirring to coat. Cover, refrigerate, and marinate for 4 hours or overnight.
2. Place a wok over high heat until hot. Add the oil, swirling to coat the sides. Add half of the pork and cook, turning, until browned on all sides, about 5 minutes. Remove the pork with a slotted spoon to a large clay pot. (If you don’t have a clay pot, use a large saucepan with a lid.) Repeat with the remaining pork.
3. Add all the sauce ingredients to the pot with the pork and add enough water to just cover, about 1 cup. Place the clay pot over medium heat and bring to a simmer. Reduce the heat to medium-low, cover, and simmer gently until the meat is tender, about 1 hour. Tuck the green onions, carrots, onion, and daikon into the cooking liquid and continue to cook, covered, until the vegetables are soft and the meat is fork-tender, about 30 minutes. Serve from the clay pot, or transfer to a serving plate.
Guide Note: This dish would serve 4 to 6, depending on whether it is the main dish or part of a multicourse meal.
Red Cooked Pork With Beer recipe created by Chef Martin Yan. Reprinted with permission of Kelly Harfoot, TeamWorks Media.
More Chinese Pork Recipes
Main Chinese Food Recipe File
