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A bowl of rice topped with red cooked pork and a pair of chopsticks resting on the bowl. A plate of red cooked pork on the side
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4.50 / 2 votes

Red Cooked Pork

This red cooked pork is a classic Asian dish named for the silky soy, ginger, garlic, and rice wine sauce that clings to tender braised pork.
Prep Time15 minutes
Cook Time1 hour 45 minutes
Total Time2 hours
Course: Mains
Cuisine: Chinese
Servings: 4 to 6 servings
Calories: 301

Ingredients

  • 2 pounds pork belly or pork shoulder or a combination, cut in 3/4- to 1-inch (2- to 2.5-cm) chunks
  • 1/4 cup granulated sugar, plus more to taste
  • 2 tablespoons plus 2 to 3 cups water
  • 3 to 4 scallions, cut on the diagonal into 2-inch (5-cm) lengths (about 1/4 cup sliced)
  • 3 to 4 garlic cloves, smashed, or 1 tablespoon minced garlic
  • 1 inch piece ginger root, sliced into 6 to 8 circles
  • 3 whole star anise
  • 1/3 cup Shaoxing rice wine, dry sherry, or sake
  • 3 tablespoons light (regular) soy sauce, plus more to taste
  • 3 to 4 teaspoons dark soy sauce* (see NOTE above)
  • Cooked rice, for serving
US - Metric

Instructions

  • Bring a large pot of water to a boil over medium-high heat. Add the pork and gently boil for about 10 minutes, skimming off any scum as it forms on top of the water. Drain the pork and rinse to remove any remaining scum.
  • In a large wok or cast-iron skillet over medium-high heat, combine the sugar and 2 tablespoons water and stir until it dissolves. Tilt the wok or skillet to swirl the mixture, without stirring, just until it bubbles and begins to turn slightly darker in certain spots, 4 to 5 minutes. Be sure to watch it carefully so that the sugar doesn’t burn as the sugar can turn from brown to black in seconds.
  • Add the pork and cook it with the caramelized sugar, stirring frequently, until the pork is browned and smells fragrant, about 4 minutes.
  • Add the scallions, garlic, ginger, and star anise and toss for 1 to 2 minutes to give the aromatics a quick cook. Add the rice wine, both soy sauces, and enough water to cover the pork, about 2 to 3 cups. Stir to combine and then cover and ever-so-gently simmer the pork over low heat until tender, at least 1 hour and, for maximal sublime tenderness, for up to 2 hours.
  • Once the pork is tender, take a look at the cooking liquid. If you prefer a thicker sauce, transfer the pork to a plate, return the heat to medium-high, and simmer, uncovered, until the sauce reduces to the desired consistency, 10 to 15 minutes. Be careful not to reduce the sauce too far as you’re going to want generous servings of the sauce to go over the pork and rice. Taste the sauce and, if desired, adjust with more soy sauce or sugar. Spoon the pork and sauce over rice. (You can refrigerate or freeze leftovers and gently rewarm it.)

Nutrition

Serving: 1portion | Calories: 301kcal | Carbohydrates: 17g | Protein: 30g | Fat: 10g | Saturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 93mg | Sodium: 1114mg | Fiber: 1g | Sugar: 13g