Chinese Red Cooked Pork

Soy sauce and red wine give this dish its color. Star anise is a star-shaped pod native to China. It infuses a sweet, licorice flavor to the dish, but can be omitted. Serve pork with steamed broccoli, bok choy, or asparagus.

Yield: 6 servings (serving size: 1 cup pork mixture, 1/2 cup rice, and 1 1/2 teaspoons chopped green onions)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 383
  • Calories from fat: 26%
  • Fat: 11g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 1.2g
  • Protein: 33.3g
  • Carbohydrate: 36g
  • Fiber: 1.6g
  • Cholesterol: 85mg
  • Iron: 3.1mg
  • Sodium: 741mg
  • Calcium: 52mg

Ingredients

  • 2 pounds boneless pork loin roast
  • 1/2 cup dry red wine, divided
  • 2 tablespoons sugar
  • 1 cup chopped onion
  • 2 tablespoons minced peeled fresh ginger
  • 4 garlic cloves, minced
  • 1/2 cup low-sodium soy sauce
  • 7 whole green onions
  • 6 star anise (optional)
  • 1 cup water
  • 3 cups hot cooked long-grain rice
  • 3 tablespoons chopped green onions

Preparation

  1. Trim fat from pork. Cut pork into 2-inch pieces.
  2. Combine 1/4 cup wine and sugar in a large Dutch oven. Cook over medium-high heat until sugar melts and mixture thickens. Add the pork, onion, ginger, and garlic, and cook 5 minutes, browning pork on all sides. Add 1/4 cup wine, soy sauce, whole green onions, and star anise. Bring mixture to a boil; reduce heat, and simmer 10 minutes, stirring occasionally. Stir in water; cover and simmer 1 hour and 15 minutes or until pork shreds easily with a fork. Spoon over rice and sprinkle with chopped green onions.
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