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
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.