Making red cooked pork for lunch or dinner is much easier than you think.
Making red cooked pork for lunch or dinner is much easier than you think. You can even enjoy it as part of your breakfast or brunch – if you’ve ever sat down to the table at dim sum, then you know it’s not that strange. Here is some more information on how to prepare it the right way and make it as delicious as possible.
The Wok
The wok needs to be clean and dry for this part of the process. Set your stove to medium-low heat. Put three tablespoons of sugar in, but don’t add any oil. Stir the sugar and watch it carefully as it starts to turn amber, once it melts and becomes syrupy it’s time to throw the meat into the wok. Do this in one layer, still avoiding the oil. The meat should take about ten minutes to brown evenly on all sides. Once it has, add the wine, soy sauce, and water before stirring one last time. Cover up the wok and let simmer at the same heat for an hour.
Add the eggs and simmer some more, and then remove the egg. Add more soy sauce to taste, and then put in the tofu. Another twenty-minute simmer and everything should be about done. Stir again, fold the eggs back in, put on plates, and mix it with rice!
Red Cooked Beef
Now then, there is another similar dish that is called red cooked beef. It is made much the same way as the pork, so you’ve probably seen it on the menu at your favorite Chinese restaurant but you never tried it because perhaps it sounded too exotic for your tastes. There’s no time like the present to try something new. Although it is best enjoyed during the winter, that shouldn’t stop you if you’re curious enough. The major difference between the pork variant and this one is that you can add dried tangerine peels to give it a citrusy zest that it ordinarily wouldn’t have. While finding these peels is simple enough when you visit an Asian supermarket, you can make it at home, too! Pull the peels off and let them dry out in the sun on a windowsill for a few days. Putting them in the oven can be a quicker method at the drop of a hat, too.
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