Red-Cooked Pork with Frizzled Ginger

Red-Cooked Pork with Frizzled Ginger
Photo by Kay Rentschler


  • 1 cup Chinese rice wine or medium-dry Sherry
  • 1 bunch scallions
  • 1 5- to 6-lb boneless pork butt, shoulder, or blade roast, tied
  • 6 cups water
  • 1 teaspoon fresh orange zest
  • 2 4- by 1-inch strips fresh orange zest
  • 2 1-inch-thick pieces fresh ginger
  • + 6 more ingredients
    • 2 garlic cloves
    • 1 cup soy sauce
    • 10 fresh cilantro stems
    • frizzled ginger
    • ½ cup Chinese rock sugar or packed light brown sugar
    • 2 whole star anise

Stir together water, soy sauce, wine, rock sugar, white parts of scallions, ginger, garlic, cilantro stems, zest strips, and star anise in a deep 6- to 8-quart heavy pot and bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. Add pork, then cover and reduce heat to low. Simmer gently,...

View full recipe at Epicurious


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