Chinese Beef Or Pork Stew Red Cooked Meat Recipes

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CHINESE BEEF STEW RECIPE



Chinese beef stew recipe image

The best Cantonese style beef stew 柱侯蘿蔔炆牛腩 I have ever tasted was at an old school coffee shop in Aberdeen, Hong Kong. The Cantonese beef stew is best to serve with steamed rice and noodles.

Provided by KP Kwan

Categories     Main Course

Time 2h20m

Number Of Ingredients 21

1kg beef brisket, cut into 1"x2" pieces
3 slices ginger
1/4 tsp white peppercorns
1 tbsp vegetable oil
1 tsp minced garlic
3 slices ginger
1 stalk of scallion, cut into short pieces
2 tbsp chu hou sauce
1tbsp oyster sauce
1tbsp hoisin sauce
20g rock sugar
2 tbsp Shaoxing wine
1 tbsp light soy sauce
1 tsp dark soy sauce
1.5 tsp salt
Water enough to cover the beef
250g daikon radish
Scallion for garnish
2 star anise
1 piece dried tangerine peel 陳皮
2 bay leaves

Steps:

  • Place the beef, ginger, and peppercorn in cold water, enough to cover the beef. Bring the water to a boil. Let it boil for about five minutes. Remove the beef, wash and cut into chunks.
  • Heat some vegetable oil. Saute the ginger, garlic, and scallion until aromatic. Add the blanched beef. Stir-fry for five minutes or until the beef turn slightly brown.
  • Add the ingredients in the seasoning section.
  • Add the dried orange peel, bay leaves, and star anise.
  • Stew over low heat for two hours. Turn the beef occasionally to avoid sticking to the bottom of the pan.
  • Add the cut radish. Continue cooking for 30-45 minute or until the radish becomes soft.
  • Dish out and garnish with chopped scallion.

Nutrition Facts : Calories 1887 calories, Carbohydrate 55 grams carbohydrates, Cholesterol 568 milligrams cholesterol, Fat 110 grams fat, Fiber 7 grams fiber, Protein 161 grams protein, SaturatedFat 41 grams saturated fat, ServingSize 2 portions, Sodium 3087 milligrams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 54 grams unsaturated fat

CHINESE RED COOKED PORK



Chinese Red Cooked Pork image

You will love the aroma coming from your kitchen with this dish. In this recipe the fat and skin are removed from the pork before slicing. The Chinese consider this to be a delicacy so leave it on if desired. This sweet and tender pork is delicious served over mounds of white rice. You can also use a boneless pork tenderloin, although bone-in is prefered. Leftovers? Try Recipe #328375

Provided by 2Bleu

Categories     Pork

Time 3h

Yield 8 serving(s)

Number Of Ingredients 10

4 lbs bone-in pork shoulder, preferably with skin
3/4 cup water, divided
1/2 cup soy sauce, divided
1/2 cup mirin, divided (or 1/2 cup red wine)
2 star anise, whole
2 tablespoons fresh ginger, sliced thin
2 garlic cloves, sliced
1 tablespoon brown sugar (or turbinado sugar aka Sugar in the Raw)
1/2 cup maraschino cherries in juice, chopped
2 green onions, chopped

Steps:

  • (Note: If you are using a 'boneless' pork roast, you can skip this step but you will still need to preheat the oven). Preheat oven to 350°F Using a sharp knife, score 3" slits all over pork skin (do not cut into flesh). Place pork in large Dutch oven. Add enough cold water to cover pork. Bring to boil over high heat; cook 10 minutes. Drain by rinsing under cold water. Return pork to dry pot.
  • Mix 1/2 cup water, 1/4 cup soy sauce, and 1/4 cup Mirin. Drizzle over pork. Cover and bake for 30 minutes. Mix remaining ingredients and set aside.
  • Turn pork over and baste with pan juices. Cook 30 minutes longer.
  • Turn pork over and drizzle the soy sauce mixture (that you had set aside) over roast. Cover and bake 1 hour or until pork is tender, turning and basting after 30 minutes.
  • Increase oven temperature to 375°F Turn pork skin side up and bake this time uncovered for 30 minutes, or until pork is glazed and skin is slightly crisp.
  • SERVE: Transfer pork to a cutting board with juice-catching channel; cool 5 minutes then remove and discard the fat and skin from pork, if desired. Cut pork crosswise into 1/2" thick slices.

Nutrition Facts : Calories 563.3, Fat 40.8, SaturatedFat 14.2, Cholesterol 161, Sodium 1245.7, Carbohydrate 4.4, Fiber 0.3, Sugar 2.3, Protein 41.1

CHINESE BEEF OR PORK STEW (RED COOKED MEAT)



Chinese Beef or Pork Stew (Red Cooked Meat) image

Make and share this Chinese Beef or Pork Stew (Red Cooked Meat) recipe from Food.com.

Provided by tgobbi

Categories     Stew

Time 3h20m

Yield 2-4 serving(s)

Number Of Ingredients 13

2 lbs stewing beef or 2 lbs pork shoulder, cube 3/4" - 1"
oil (vegetable, peanut, Canola)
1 lb vegetables, cut up (carrots, lo bok, etc)
1 medium yellow onion, cut in large chunks - to taste (leek works well too)
1 -4 clove garlic, smashed
1 piece fresh ginger, peeled and smashed
2 star anise (opt for beef)
1 -2 piece chinese dried orange rind (opt for beef)
chile, fresh or dried (optional)
2 -4 teaspoons brown sugar (start with the smaller amount and add more if desired)
2/3 cup soy sauce (use a combination of light and dark in any proportion)
2 teaspoons dry sherry
2 cups boiling water

Steps:

  • *Staranise comes in the form of an eight point star.
  • ,each point having an anise seed in it.
  • Most of them are broken up so use a total of eight points, more or less, to taste.
  • **Theorange (or tangerine) peel has a slightly bitter taste that I like better with beef but this is personal taste.
  • It comes in plastic bags and has a long shelf life.
  • Start by browning the meat in a few T of oil.
  • Do it in batches so it gets well caramelized.
  • When the last of the meat is well browned, remove it all to a bowl.
  • (Add more oil as needed).
  • Add the onion, garlic, ginger, anise, orange peel and chiles to the wok (or pot); keep cooking, stirring frequently, until the onion starts to brown.
  • Stir in the meat along with the sauce, bring it to a full boil, stir well and reduce heat to simmer.
  • Cover the pot and simmer for 1 hour (pork) or 2 hours (beef).
  • Adjust seasonings, add the vegetables and simmer, covered for another half hour.
  • Before serving, remove all the pieces of ginger, star anise, orange peel, chile, etc.
  • Serve with steamed rice or boiled noodles.

CHINESE RED-COOKED PORK BELLY, BRAISED



Chinese Red-Cooked Pork Belly, Braised image

Pork belly is one of the most commonly eaten cuts of meat in China and South Korea. You can find it in most Asian grocery stores.

Provided by Gen7173

Categories     Pork

Time 1h30m

Yield 3 serving(s)

Number Of Ingredients 11

1 1/2 lbs pork belly, cut into 1-inch cubes
1 tablespoon cooking oil (high smoke point oil)
2 tablespoons sugar
2 tablespoons soy sauce (e.g. Kikkoman)
2 tablespoons dark soy sauce (e.g. Pearl River Bridge Dark Soy Sauce)
2 tablespoons chinese rice wine (rice cooking wine)
2 slices ginger
3 star anise
2 cups water
1 stalk green onion
1 dash toasted sesame seeds

Steps:

  • Heat oil in a wok or dutch oven until shimmering.
  • Add sugar to oil. Mix constantly until it melts (~370F).
  • Add pork belly and sear until golden brown. Stir constantly and scrape bits of sugar that have stuck to the pot. The sugar will burn quickly so pay attention.
  • Add soy sauce, dark soy sauce, rice wine, and water. Add ginger and star anise. Bring to a boil and then lower heat to a simmer.
  • After an 45 minutes to an hour, remove meat to serving bowl. Boil sauce until desired consistency and skim off scum and fat. Pour over meat.
  • Garnish with chopped green onions and sesame seeds. Serve.

Nutrition Facts : Calories 1278.9, Fat 125, SaturatedFat 44.5, Cholesterol 163.6, Sodium 1419.2, Carbohydrate 10.6, Fiber 0.3, Sugar 8.9, Protein 23.9

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