"Red Cooked" Pork & Vegetables

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1

Does anyone have the begining instructions for this receipie? The first part is missing. Thanks

3

Don’t know if this is helpful or not. Can’t find the link but Martin Yan has a good recipe…

Red Cooked Pork
Created by chef Martin Yan, the soy sauce-based braising liquid in this red cooked pork recipe includes Tsingtao Lager and hoisin sauce.
Ingredients:
•Marinade:
•2 tablespoons dark soy sauce
•3 tablespoons light soy sauce
•1/2 teaspoon Chinese five-spice powder
•.
•2 pounds boneless pork shoulder or pork belly, cut into 2-inch pieces
•3 tablespoons vegetable oil
•.
•Sauce:
•1 cup chicken broth
•1 cup Tsingtao Lager beer
•3 tablespoons soy sauce
•2 tablespoons dark soy sauce
•2 tablespoons hoisin sauce
•1/4 cup packed dark brown sugar
•Six quarter-sized slices ginger, lightly crushed
•.
•6 green onions, cut into 2-inch long pieces
•2 carrots, peeled and roll-cut into 1-inch pieces
•1 small onion, cut into 6 wedges
•8 ounces daikon, cut into 1-inch pieces

Preparation:
Instructions for Red Cooked Pork:

  1. Combine all the marinade ingredients together in a large bowl. Add the pork, stirring to coat. Cover, refrigerate, and marinate for 4 hours or overnight.

  2. Place a wok over high heat until hot. Add the oil, swirling to coat the sides. Add half of the pork and cook, turning, until browned on all sides, about 5 minutes. Remove the pork with a slotted spoon to a large clay pot. (If you don’t have a clay pot, use a large saucepan with a lid.) Repeat with the remaining pork.

  3. Add all the sauce ingredients to the pot with the pork and add enough water to just cover, about 1 cup. Place the clay pot over medium heat and bring to a simmer. Reduce the heat to medium-low, cover, and simmer gently until the meat is tender, about 1 hour. Tuck the green onions, carrots, onion, and daikon into the cooking liquid and continue to cook, covered, until the vegetables are soft and the meat is fork-tender, about 30 minutes. Serve from the clay pot, or transfer to a serving plate.

Guide Note: This dish would serve 4 to 6, depending on whether it is the main dish or part of a multicourse meal.