Red Cooked Pork Chops Recipes

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



Red Cooked Pork (Hong Shao Rou): Grandma's Version image

We've already posted a Red Cooked Pork (Hong Shao Rou) recipe made by our mom. Today, we come to you with our grandma's Hing Shao rou - red cooked pork.

Provided by Sarah

Categories     Pork

Time 2h5m

Number Of Ingredients 8

2 slabs pork belly ((cut into 1 ½ inch thick pieces; totaling about 1 ½ -2 pounds, or about 700-900g))
4-5 eggs
3 tablespoons sugar ((rock sugar is preferred))
½ cup shaoxing wine
2 tablespoons dark soy sauce
2 tablespoons soy sauce
1 cup water ((plus more, if needed))
1 package tofu puffs

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



Red-Cooked Pork Chops image

"Red" refers to a Chinese style of cooking where the food is cooked with soy sauce (the chops will turn red). Meat must marinate 2-4 hours. The original recipe called for 2 Tbsp minced onion in the marinade as well, but I leave them out as I don't like onions.

Provided by noway

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless pork chops, about 3/4 inch thick
2 tablespoons brown sugar
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon sesame oil
2 teaspoons five-spice powder
2 teaspoons fresh ginger, grated
2 garlic cloves, minced

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.

Nutrition Facts : Calories 372.4, Fat 16.5, SaturatedFat 5.1, Cholesterol 124.2, Sodium 764.7, Carbohydrate 12.3, Fiber 0.3, Sugar 9.5, Protein 41.2

PORK CHOPS IN RED SAUCE



Pork Chops in Red Sauce image

These chops are so tender you cut them with your fork. Whenever I serve them I get ask for the recipe.

Provided by FLIGGY

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h10m

Yield 4

Number Of Ingredients 6

4 center cut pork chops
1 onion, sliced
1 to taste salt and pepper to taste
1 cube beef bouillon
½ cup hot water
1 (10.75 ounce) can condensed tomato soup

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.

Nutrition Facts : Calories 150.1 calories, Carbohydrate 12.9 g, Cholesterol 35.5 mg, Fat 4.2 g, Fiber 0.7 g, Protein 15.4 g, SaturatedFat 1.3 g, Sodium 862 mg, Sugar 6.7 g

PORK CHOPS WITH RED CABBAGE



Pork Chops with Red Cabbage image

Categories     Pork     Vegetable     Fry     Valentine's Day     Low Fat     Healthy     Cabbage     Bon Appétit

Yield Serves 4

Number Of Ingredients 14

Cabbage
2 teaspoons olive oil
1 small head red cabbage, thinly sliced
1 onion, thinly sliced
2 garlic cloves, thinly sliced
1 teaspoon dried marjoram, crumbled
2 tablespoons balsamic vinegar*
Pork
1 teaspoon olive oil
4 5-ounce 1/2-inch-thick pork loin chops, well trimmed
1 teaspoon dried marjoram, crumbled
1/4 cup plus 2 tablespoons canned unsalted chicken broth
1 tablespoon balsamic vinegar*
Balsamic vinegar is available at specialty foods stores, Italian markets and some supermarkets.

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



Pork Chops with Red Chile Pepper Sauce image

Provided by Food Network

Categories     main-dish

Time 45m

Yield Yield: 10 servings

Number Of Ingredients 10

10 to 12 loin pork chops, medium thick cut with bone
3 jalapeno peppers
2 tablespoons solid vegetable shortening or lard
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon fresh ground black pepper
1/2 cup water
1/4 teaspoon salt
3 cloves garlic
2 (15-ounce) cans whole peeled tomatoes, 2 whole tomatoes reserved and 1/4 cup liquid reserved for Spanish Rice

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



Pork Chops With Red Cabbage image

Make and share this Pork Chops With Red Cabbage recipe from Food.com.

Provided by JoAnn

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons olive oil
1 head red cabbage, thinly sliced
1 onion, thinly sliced
2 cloves garlic, thinly sliced
1 apple, cut into small chunks
1 teaspoon dried marjoram, crumbled
2 tablespoons balsamic vinegar
1 teaspoon olive oil
4 pork loin chops, well trimmed (1/2 inch)
1 teaspoon dried marjoram
1/4 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium chicken broth
1 tablespoon balsamic vinegar

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.

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