Mid-Autumn Festival is the second most important celebration after Chinese New Year in the Chinese holiday calendar. Family members gather for a feast and enjoy the harvest moon. This year the holiday falls on September 15, and in partnership with publisher Clarkson Potter and Anolon Cookware, I am giving away a copy of Chef Kian Lam Kho’s award winning cookbook “Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking.” It’s a perfect book for you to learn how to properly cook authentic Chinese food.
I had the pleasure of tasting Chef Kian’s wonderful cooking at a private event sponsored by Cook’nScribble earlier this year. Not only is Kian a food writer, cooking teacher and food consultant in Chinese cuisine, he is the creator of the the Chinese home cooking blog Red Cook. His first cookbook, Phoenix Claws and Jade Trees, was the recipient of the Julia Child First Book Award from IACP (International Association of Culinary Professionals). Among the dishes Kian prepared at the event I attended was Red Cooked Chicken, a traditional method of slow cooking chicken in a concoction of soy sauce, sugar, garlic, and aromatics. For this giveaway I decided to make his family recipe for Red Cooked Pork, which I discovered has the unique (and very appealing) additional step of caramelizing the sugar first, then browning unctuous chunks of pork belly in the caramel before braising. Say no more.
In addition to winning a copy of Kian’s book, the lucky winner will ALSO receive a new Anolon Copper and Stainless 12.5-inch Covered Stir Fry pan, which is the perfect vessel for preparing the recipe below for Red Cooked Pork. Its deep shape is ideal for stir frying, with a sturdy handle for moving between cooktops and oven, and its copper, aluminum and magnetized stainless steel base delivers optimum heat control and performance on all cooktops, including induction.
Let the celebrations begin!
Red-Cooked Pork – Home Style
Reprinted with permission from “Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking” by author Kian Lam Kho and Photographer Jody Horton; Published by Clarkson Potter, Sept 2015.
Serves 4 as an appetizer, 2 as a main course
1 1/2 pounds pork belly
2 tablespoons sugar
3 garlic cloves
2 scallions, cut into 2-inch pieces
3 whole star anise
2 tablespoons dark soy sauce
1 tablespoon soy sauce
1/4 cup Shoaxing cooking wine
1 1/2 cups pork stock, the liquid from parboiling, or water, plus more as needed.
Put the entire pork belly in a stockpot and add enough water to cover the meat completely. Bring the water to a boil, then turn down the heat to medium. Parboil the pork belly, uncovered, for 20 minutes, continuously skimming off the scum that forms on the surface. Drain, and let the pork belly cool. Then cut it into pieces about 1 1/2 inches square.
Combine the sugar with 3 tablespoons water in a wok over medium heat. Continue heating until the sugar syrup just begins to turn yellow. Add the cubed pork belly to the wok and brown it with the caramelized sugar, stirring the meat regularly to prevent burning. If you like, cover the wok with a splatter guard to prevent the fat from splattering.
Add the garlic, scallions, star anise, both soy sauces, wine, and stock to the wok. Bring the liquid to a boil, then transfer the contents to a clay pot or Dutch oven. (Alternatively, this dish can be cooked in a slow cooker.) Simmer, covered, over low heat, stirring the meat every 15 minutes to prevent scorching the pork on the bottom, for 1 hour or until the meat is tender when pierced with a knife.
Remove the meat and put it in a bowl. Reduce the sauce over medium-high heat until it reaches the desired consistency. Return the meat to the pot and reheat before serving.
To be entered into the giveaway for a free copy of “Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking” AND a free Analon Nouvelle Copper/Stainless Steel Covered Stir-Fry pan, please leave a comment below with a valid email link through October 9, 2016 (your email address will not be visible on the website). One lucky winner will be chosen via random drawing and contacted via email drawing on October 10, 2016 to receive both prizes. So sorry, but only readers with U.S. addresses are eligible for the giveaway.
Disclosure: The cookbooks for the giveaway are sponsored by Clarkson Potter. The stir fry pan used in the post and provided for the giveaway is sponsored by Anolon.