Red pork
4 servings
720 minutes
It is called so because after hours spent in a rich broth, the pork acquires a crimson color.
1
Mix one liter of water in a deep saucepan with soy sauce, sherry, sugar, white parts of green onions, cilantro roots, crushed garlic, orange zest, orange juice, and grated ginger. Place the saucepan on the heat, bring to a boil, then reduce the heat and simmer for ten minutes. Then add a piece of boneless pork to the saucepan, cover with a lid, and simmer the meat on low heat for three hours. Remove the saucepan from the heat and wait for the meat to cool with the broth. This takes about six to eight hours, at least.
- Soy sauce: 100 ml
- Sherry: 200 ml
- Sugar: 4 tablespoons
- Green onions: 200 g
- Garlic: 8 cloves
- Coriander: 1 bunch
- Ginger: 50 g
- Oranges: 2 pieces
- Anise (star anise): 2 pieces
2
Preheat the oven to 180 degrees. Cut the pork into slices about 5 mm thick. Strain the broth in which the pork was cooked through a fine sieve. Place 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.
- Pork fillet: 2 kg
3
Serve with plain rice or mashed potatoes, drizzled with sauce and sprinkled with finely chopped green onions and cilantro.
- Green onions: 200 g
- Coriander: 1 bunch