Recipes: Chinese New Year

  • Updated: January 29, 2014 - 2:09 PM

Steamed Sea Bass With ginger and spring onion from "Every Grain of Rice" by Fuschia Dunlap.

Red-Braised Pork √

Serves 4 to 6 as part of Chinese meal.

Note: Pork belly would be traditional Chinese, but if you prefer a less fatty cut, use pork ribs or shoulder. Again, the traditional cooking method is on top of the burner, but this could be made in a 300-degree oven for convenience. Rice cooking wine can be found in some supermarkets and in Asian markets, or substitute medium-bodied sherry (or leave it out entirely). Star anise is found in the spice section of many supermarkets. Recipe is easily doubled.

1 1/4 lb. boneless pork belly, with skin, or shoulder (see Note)

• 2 tbsp. cooking oil

• 4 slices unpeeled ginger root

1 green onion, white part only, crushed slightly

2 tbsp. rice cooking wine (see Note)

2 c. plus 2 tbsp. chicken stock or water, plus more if needed

• 1 star anise (see Note)

• Cinnamon stick

• Dash of soy sauce

• 2 tbsp. sugar

• Salt, to taste

A few lengths of the green part of green onions, to garnish

Directions

Cut pork into 3/4 - to 1-inch chunks.

Pour oil into a seasoned wok over a high flame, followed by the ginger and onion, and stir-fry until you can smell their aromas. Add the pork and stir-fry for a couple of minutes more.

  • related content

  • Chinese New Year with Fuchsia Dunlop

    Wednesday January 29, 2014

    Time to take out the chopsticks and indulge in some good food for Chinese New Year, which starts Thursday night at midnight. Specifically, the Year of the Horse.

  • clockwise, from top: Steamed Sea Bass With Ginger and Spring Onion, Red-Braised Pork and Smacked Cucumber in Garlicky Sauce.

  • Red braised pork ‚Äì From "Every of Rice" by Fuschia Dunlap.

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