Red Pork

Main Dishes | Chinese cuisine

⏳ Time

12 hours

🥕 Ingredients

🍽️ Servings

Description

It's called that because after hours spent in a rich broth, the pork takes on a crimson hue.

Ingredients

Star anise - 2 pieces
Soy Sauce - 3 fl oz
Pork tenderloin - 4 lbs
Sherry - 7 fl oz
Sugar - 4 spoons
Scallions - 7.1 oz
Garlic - 8 cloves
Cilantro - 1 bunch
Ginger - 1.8 oz
Oranges - 2 pieces

Step by Step guide

Step 1

In a deep saucepan, combine one liter of water with soy sauce, sherry, sugar, the white parts of green onions, cilantro roots, crushed garlic, orange zest, orange juice, and grated ginger. Place the saucepan over heat and bring to a boil, then reduce the heat and simmer for ten minutes. Next, add a piece of boneless pork to the saucepan, cover with a lid, and cook the meat on low heat for three hours. Remove the saucepan from the heat and let the meat cool in the broth. This should take about six to eight hours, at least.

Step 2

Preheat the oven to 356°F. Cut the pork into slices about 5 mm thick. Strain the broth in which the pork was cooked through a fine sieve. Arrange the pork slices in a ceramic dish and pour about two cups of warmed broth over them, ensuring the meat is not completely submerged. Seal the dish with foil and place it in the oven for half an hour.