Best 3 Chinese Beef Or Pork Stew Red Cooked Meat Recipes

**Unravel the Delights of Chinese Beef or Pork Stew (Red-Cooked Meat): A Culinary Journey**

Embark on a tantalizing culinary adventure with the enticing flavors of Chinese Beef or Pork Stew, also known as Red-Cooked Meat. This classic dish, deeply rooted in Chinese cuisine, captivates palates with its rich, savory sauce and tender, fall-off-the-bone meat. Our comprehensive guide presents two irresistible variations – one featuring succulent beef, the other showcasing flavorful pork. Both recipes promise an explosion of taste, paying homage to the traditional methods that have made this dish a beloved staple in Chinese households for generations. Prepare to tantalize your taste buds as we delve into the art of creating this culinary masterpiece, ensuring a memorable and satisfying dining experience.

Here are our top 3 tried and tested recipes!

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

Ingredients

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

Ingredients

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

CHINESE-STYLE BRAISED BEEF ONE-POT

Chinese-style braised beef one-pot image

Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours

Provided by Jane Hornby

Categories Dinner, Main course

Time 2h40m

Number Of Ingredients 14

Ingredients

3-4 tbsp olive oil
6 garlic cloves, thinly sliced
good thumb-size piece fresh root ginger, peeled and shredded
1 bunch spring onions, sliced
1 red chilli, deseeded and thinly sliced
1 ½kg braising beef, cut into large pieces (we used ox cheek)
2 tbsp plain flour, well seasoned
1 tsp Chinese five-spice powder
2 star anise (optional)
2 tsp light muscovado sugar (or use whatever you've got)
3 tbsp Chinese cooking wine or dry sherry
3 tbsp dark soy sauce, plus more to serve
500ml beef stock (we used Knorr Touch of Taste)
steamed bok choi and steamed basmati rice, to serve

Steps:

Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.
Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.
Pour in the soy and stock (it won't cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.
Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.

Nutrition Facts : Calories 513 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Protein 54 grams protein, Sodium 2.39 milligram of sodium

Tips:

Choose the right cut of beef or pork: For this recipe, it's best to use a cut that is well-marbled with fat, such as chuck roast or pork shoulder. This will help the meat to stay moist and tender during cooking.
Don't overcrowd the pot: When browning the meat, make sure to do it in batches so that the pot is not overcrowded. This will help the meat to brown evenly and prevent it from stewing.
Simmer the stew for at least 1 hour: This will allow the flavors to develop and the meat to become fall-apart tender.
Serve with rice or noodles: This stew is traditionally served with rice or noodles, but it can also be served with mashed potatoes or your favorite side dish.

Conclusion:

This Chinese beef or pork stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. The stew is packed with flavor and the meat is fall-apart tender. Serve it with rice or noodles and your favorite side dish for a complete meal.