Red Cooked Pork is an effortless way to braise pork that will impress people with it’s deep, intense flavors and wow them with it’s effortless preparation. Serve it over hot rice or, if you’re grain free, enjoy it over shredded steamed cabbage, either way it’s sure to get rave reviews and recipe requests.

If you can get your hands on an uncured pork belly, I highly recommend this recipe for braised pork. It’s so hands off, it practically cooks itself, leaving you time to do whatever else you need to get done. I bet it could even be done in the crock pot with hardly any variations to the directions. The red/brown color, shockingly, does NOT come from red food dye, although many restaurants prepare it that way, or maybe just lame restaurants in Alaska make it that way, the red color comes from soy sauce, caramelized sugar and the long slow cook, not a bottle. I’ve been lusting over Heather’s Red Cooked Pork Belly for a while now, it’s been bookmarked in my head ever since she posted about it, LAST May. My only question now is, why did I wait so long?

 

 

 

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Red Cooked Pork
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Course Main Dish
Servings
Ingredients
  • 2-3 pounds pork belly uncured
  • 3 cups water
  • 2 TBSP cooking oil
  • 1 TBSP Sugar
  • 3-4 inch ginger no need to peel, sliced into rounds
  • 3 whole Star Anise
  • 4 cloves garlic crushed, peeled and minced
  • 1 tsp Chinese 5 spice
  • 3 TBSP Tamari
  • 2 TBSP soy sauce-you can use all Tamari or all soy sauce if you need to
  • 2 TBSP cooking wine vermouth or Shaoxing-I used cooking wine
  • 2 cups low sodium chicken broth
  • 1 bunch green onions
  • 1 hot pepper diced -use only if you like heat use it, otherwise don't use it
Course Main Dish
Servings
Ingredients
  • 2-3 pounds pork belly uncured
  • 3 cups water
  • 2 TBSP cooking oil
  • 1 TBSP Sugar
  • 3-4 inch ginger no need to peel, sliced into rounds
  • 3 whole Star Anise
  • 4 cloves garlic crushed, peeled and minced
  • 1 tsp Chinese 5 spice
  • 3 TBSP Tamari
  • 2 TBSP soy sauce-you can use all Tamari or all soy sauce if you need to
  • 2 TBSP cooking wine vermouth or Shaoxing-I used cooking wine
  • 2 cups low sodium chicken broth
  • 1 bunch green onions
  • 1 hot pepper diced -use only if you like heat use it, otherwise don't use it
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. cut the pork into pieces about 1 inch by 1 inch
  2. bring the water to a boil over medium high heat in a heavy dutch oven
  3. add the pork cubes and boil 5 minutes
  4. pour off the water, rinse the pork and set aside
  5. reduce the heat to medium
  6. wipe out the dutch oven
  7. add the oil and the sugar, stir to combine
  8. add the pork and quickly cook for 2-3 minutes, stirring continuously
  9. then add the rest of the ingredients, stirring to combine
  10. bring the pork almost to a boil then reduce heat to the merest simmer
  11. cover tightly and cook for 2-3 hours
  12. you do not want this to boil, only just simmer
  13. check occasionally to make sure it's not boiling and to stir it gently
  14. after 3 hours check to see if it's tender and how the flavor is
  15. add more garlic, soy or 5 spice if desired
  16. once the meat is tender remove it from the liquid and allow to drain
  17. if you're planning to serve the pork immediately, set it aside and tent to keep warm
  18. pour the liquid through a sieve to remove the ginger and anise pieces
  19. then skim the fat from the braising liquid
  20. gently boil the braising liquid to reduce it to a thick sauce
  21. serve the pork with a drizzle of the reduced sauce over rice or steamed vegetables