Red-cooking, or braising in a soy-sauce based liquid, is a technique used all over china to make chicken, meat or fish very tender with little effort.
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Red cooked pork
- 1.5 kg (3 lb 5 oz) pork leg, with bone in and rind on
- 4 spring onions (scallions), each tied in a knot
- 4 slices ginger, smashed with the flat side of a cleaver
- 185 ml (¾ cup) dark soy sauce
- 4 tablespoons Shaoxing rice wine
- 1 teaspoon five-spice powder
- 50 g (1¾ oz) rock (lump) sugar
1. Scrape the pork rind to make sure it is free of any bristles. blanch the pork in a pan of boiling water for 4–5 minutes. Rinse the pork and place in a clay pot or casserole with 625 ml (2½ cups) water, the spring onions, ginger, soy sauce, rice wine, five-spice powder and sugar. bring to the boil, then reduce the heat and simmer, covered, for 2½–3 hours, turning several times, until the meat is very tender and falling from the bone.
2. If there is too much liquid, remove the pork and reduce the sauce by boiling it for 10–15 minutes. Slice the pork and serve with the sauce poured over it.