Red Cooked Pork Chops Recipes

RED COOKED PORK (HONG SHAO ROU): GRANDMA'S VERSION

Steps:

• Start by cutting up your pork belly.
• Then fill a pot with cold water and submerge your eggs. Put the pot on the stove and gently bring it to a boil. Once it's boiling, boil the eggs for 5 minutes. Take them out and put them into a bowl of ice water to cool for 5 minutes before peeling.
• After that's done, boil some more water in a large pot. Add the pork to the boiling water and blanch for about 3 minutes to get rid of excess fat and other impurities. Drain and rinse the meat.
• Make sure your wok is clean and dry. Over medium low heat, add about 3 tablespoons of sugar to the dry wok (no oil) and toss the sugar around. You'll see it start to turn an amber color. Let it melt until it becomes almost a syrup.
• Add the meat to the pan in 1 layer (still no oil necessary). Let the meat brown on all sides, about 10 minutes.
• Then add ½ cup shaoxing wine, 2 tablespoons dark soy sauce, 2 tablespoons regular soy sauce and a cup of water. Stir.
• Cover the wok and simmer over medium-low heat for 1 hour. Check it periodically to make sure that it's not too dry, adding a little water when necessary.
• By then, your eggs should be cooled off. Peel them and score them lengthwise to let the sauce into the crevices of each hard-boiled egg. Add them to the pan and gently coat them in the sauce, being careful not to break them up. Simmer for another 15 minutes (add water if needed) and then take the eggs out of the pan. Taste the sauce at this point for salt. If it needs a little more, add a dash of soy sauce 1 teaspoon at a time, until it's right. We found that you didn't need much more beyond the initial 2 tablespoons, but use your own judgment.
• Then add your tofu and stir in gently. Simmer for another 20 minutes.
• Give everything another stir and add your eggs back in.

RED-COOKED PORK CHOPS

Steps:

• Mix together all ingredients except the pork chops.
• Add pork and coat both sides with marinade and marinate in refrigerator for 2-4 hours.
• Drain chops, discarding marinade.
• Place in baking dish and roast at 400F in the oven for 20-25 minutes or grill over direct heat for 8-10 minutes, turning once.

PORK CHOPS IN RED SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat a large lightly oiled skillet over medium-high heat. Brown pork chops on both sides.
• Place pork chops in a casserole dish and cover with sliced onions. Dissolve bouillon cube in hot water and mix with tomato soup. Pour soup mixture over pork chops.
• Cover casserole and bake in preheated oven for 1 hour.

PORK CHOPS WITH RED CABBAGE

Steps:

• For cabbage:
• Heat oil in heavy large skillet over medium heat. Add cabbage, onion, garlic and marjoram and cook until cabbage and onion are tender, stirring occasionally, about 50 minutes. Stir in balsamic vinegar. Season to taste with salt and pepper. (Can be prepared up to 3 hours ahead. Cover skillet and let stand at room temperature. Bring to simmer before continuing with recipe.)
• For pork:
• Heat oil in another heavy large skillet over medium-high heat. Season pork chops with salt and pepper. Rub with marjoram. Add pork chops to skillet and fry until cooked through, turning once, about 6 minutes. Transfer cabbage to platter. Place pork chops atop cabbage. Remove skillet from heat. Add chicken broth and balsamic vinegar to skillet. Stir with wooden spoon, scraping up any browned bits from bottom of skillet. Pour sauce over pork and serve.

PORK CHOPS WITH RED CHILE PEPPER SAUCE

Steps:

• Wash pork chops and set on paper towels to dry. Roast whole jalapenos on the comal or in a cast iron skillet until all sides are toasted, approximately 10 minutes.
• Wet a small tea towel, then wrap the jalapenos in the tea towel and let them rest for 20 minutes. (This will help to soften them for peeling)
• While peppers rest, heat shortening in large cast iron skillet on medium-high.
• Cut pork chops into small and medium pieces (the sections with bone will be bigger). Season both sides of chops with kosher salt, garlic powder and crushed black pepper. Cook pork chops in skillet for about 15 to 20 minutes, periodically adding water to steam. Pork is done when chops have caramelized and water has evaporated.
• Take peppers out of tea towel and peel off skin. Cut off the ends of the peppers and place, one at a time in a food processor, and grind down with the salt and garlic. Add 1 tomato at a time (from the 2 cans of tomatoes), and grind all ingredients until sauce forms. Taste to determine if more salt is needed. Add the sauce to the pan with pork chops and simmer on low heat, uncovered, for about 10 to 15 minutes.

PORK CHOPS WITH RED CABBAGE

Steps:

• For Cabbage--.
• Heat oil in skillet over medium heat.
• Add cabbage, onion, apple, garlic and marjoram and cook until tender, stirring occasionally.
• Stir in balsamic vinegar.
• Season to taste with salt and pepper.
• For Pork--.
• Heat oil in another skillet over medium high heat.
• Season pork chops with salt and pepper.
• Rub with marjoram.
• Add pork chops to skillet and fry until cooked through, turning once, about 6 minutes.
• Transfer cabbage to platter.
• Place pork chops atop cabbage.
• In skillet pork chops were cooked in add chicken broth and balsamic vinegar.
• Stir with wooden spoon, scraping up any browned bits.
• Pour sauce over pork and serve.