Red Cooked Margarita Pork Recipes

RED COOKED PORK

Steps:

• Bring a large pot of water to a boil over medium-high heat. Add the pork and gently boil for about 10 minutes, skimming off any scum as it forms on top of the water. Drain the pork and rinse to remove any remaining scum.
• In a large wok or cast-iron skillet over medium-high heat, combine the sugar and 2 tablespoons water and stir until it dissolves. Tilt the wok or skillet to swirl the mixture, without stirring, just until it bubbles and begins to turn slightly darker in certain spots, 4 to 5 minutes. Be sure to watch it carefully so that the sugar doesn't burn as the sugar can turn from brown to black in seconds.
• Add the pork and cook it with the caramelized sugar, stirring frequently, until the pork is browned and smells fragrant, about 4 minutes.
• Add the scallions, garlic, ginger, and star anise and toss for 1 to 2 minutes to give the aromatics a quick cook. Add the rice wine, both soy sauces, and enough water to cover the pork, about 2 to 3 cups. Stir to combine and then cover and ever-so-gently simmer the pork over low heat until tender, at least 1 hour and, for maximal sublime tenderness, for up to 2 hours.
• Once the pork is tender, take a look at the cooking liquid. If you prefer a thicker sauce, transfer the pork to a plate, return the heat to medium-high, and simmer, uncovered, until the sauce reduces to the desired consistency, 10 to 15 minutes. Be careful not to reduce the sauce too far as you're going to want generous servings of the sauce to go over the pork and rice. Taste the sauce and, if desired, adjust with more soy sauce or sugar. Spoon the pork and sauce over rice. (You can refrigerate or freeze leftovers and gently rewarm it.)

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 HOT MARGARITA

Steps:

• For the Mexican simple syrup: Bring the sugar, cinnamon sticks and 1 cup water to a boil in a small pot and cook for 2 minutes. Turn off the heat, then allow to cool to room temperature. Strain. (Makes approximately 1 cup.)
• For the red hot ice cubes: Add the cinnamon candies, sugar and 1/2 cup water to a small saucepan over low heat. Cook until completely melted, then pour over ice cubes in a small rimmed baking sheet and freeze, stirring and scraping up the ice every 30 minutes, until completely frozen.
• For the rim: Combine the salt, sugar, cinnamon and chile-lime seasoning in a shallow dish. Set aside.
• For the margarita: Add 3 ounces Mexican simple syrup to a cocktail shaker, then add the lime juice, orange juice, tequila and a pinch of salt. Add plain ice cubes, then cover and shake.
• Rub the cut side of the lime half along the rims of 4 rocks glasses, then dip the glasses into the rim mixture. Fill with the red hot ice. Strain the margarita into the glasses. Garnish with orange slices and serve.

PORTUGUESE PORK WITH RED PEPPERS

Steps:

• With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
• With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
• Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
• Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
• Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.

PORK MARGARITA

Steps:

• Use a food processor to grind store-bought unflavored pork cracklings and dried chiles de arbol to taste until the mixture resembles a coarse meal.
• In a shaker filled with ice, shake the tequila, lime juice, Cointreau and tangerine juice. Rub the edge of a chilled cocktail glass with a lime, then dip the glass into the pork cracklings. Strain the liquids into the glass and garnish with the chili pepper if desired.

RED-COOKED MARGARITA PORK

Steps:

• In a bowl, place all dried chilies. Cover with boiling water and soak for about 10 minutes, until softened. Meanwhile, brown pork cubes in oil. When pork is brown, deglaze the pan with Tequila. Add tomato and green onions and bring to a simmer. Put chilies and water, garlic, and oregano in blender container. Puree, adding hot water to make a very thick sauce. Add to skillet with pork, cover, and simmer until pork is done, about 40 minutes. Add lime juice and salt to taste. Serve with rice or tortillas.

RED-COOKED PORK WITH FRIZZLED GINGER

Steps:

• Stir together water, soy sauce, wine, rock sugar, white parts of scallions, ginger, garlic, cilantro stems, zest strips, and star anise in a deep 6- to 8-quart heavy pot and bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. Add pork, then cover and reduce heat to low. Simmer gently, turning pork over every 30 minutes, until very tender, 4 to 4 1/2 hours. Cool pork in cooking liquid, uncovered, about 1 hour, then chill, covered, at least 8 hours.
• Preheat oven to 350°F.
• Transfer chilled pork to a clean cutting board, then remove string and cut meat across the grain into 1/2-inch-thick slices. Arrange pork in overlapping slices in a 13- by 9-inch glass or ceramic baking dish.
• Discard fat from cooking liquid and reheat liquid over low heat until warm, then pour through a sieve into a bowl (discard solids). Transfer 2 cups cooking liquid to a 1-quart saucepan, reserving remainder for another use. Bring to a simmer, then pour over pork. Cover dish tightly with foil and heat in middle of oven until heated through, about 30 minutes.
• Cut scallion greens diagonally into thin slices. Carefully pour hot broth from baking dish into a bowl and stir in scallion greens and grated zest. Serve pork with broth, topped with cilantro leaves and frizzled ginger.

SLOW-COOKED RED BRAISED PORK BELLY

Steps:

• Fill a large pot with water and bring to a boil. Add pork belly; cook until starting to soften, about 5 minutes. Drain.
• Heat vegetable oil and brown sugar in a wok or large skillet over medium heat until sugar is melted. Add pork; cook until browned on all sides, about 2 minutes. Add dark soy sauce; cook and stir until flavors combine, about 5 minutes.
• Transfer pork mixture to a slow cooker. Add rice wine, light soy sauce, scallions, ginger, and star anise. Pour in enough water to just cover the pork.
• Cook on Low until pork is tender, about 6 hours. Add diced chicken substitute, hard-boiled eggs, and more water to cover.
• Cook on Low until eggs absorb cooking liquid, rotating halfway through, about 1 hour more.

RED-COOKED PORK RECIPE

Steps:

• 1.Heat 8-quart Dutch oven over medium-high heat until hot. Add pork and cook until browned on all sides, about 15 minutes. Transfer pork to plate. 2.Reduce heat to medium. Add ginger slices, garlic, orange peel, cinnamon stick, star anise, and crushed red pepper, and cook 5 minutes, stirring. Add 1/2 cup brown sugar and cook 10 minutes longer, stirring frequently. Add sherry or water, stirring to loosen brown bits; cook 2 minutes. 3.Preheat oven to 375 degrees F. Stir soy sauce, rice vinegar, and 4 1/2 cups water into mixture in Dutch oven. Add pork and heat to boiling over high heat. Cover Dutch oven; place in preheated oven and bake 2 hours 30 minutes, turning meat over once during cooking, until meat is fork-tender. 4.Remove Dutch oven from oven. Transfer meat to platter; cover and keep warm. 5.Meanwhile, skim fat from cooking broth. Strain broth through fine mesh sieve into large glass measuring cup to measure yield of broth. Pour broth back into Dutch oven. 6.In cup, with small wire whisk or fork, mix cornstarch (use 1 1/2 teaspoons cornstarch for each 1 cup cooking broth) with 1/2 cup cold water until blended. Slowly whisk cornstarch mixture into broth in Dutch oven. Heat broth over medium high heat until mixture boils and thickens slightly, stirring occasionally. Boil 1 minute. 7.Ladle 1 cup broth into 1-quart saucepan; stir in remaining 1 tablespoon brown sugar. Heat to boiling over medium-high heat; boil 15 minutes or until broth is thick and syrupy. With pastry brush, brush syrup over pork. 8.To serve, pour broth into gravy boat. Slice pork or, with 2 forks, shred pork coarsely. Nutritional Information (per serving) Calories 400 Total Fat 16g Saturated Fat 6g Cholesterol 103mg Sodium 790mg Total Carbohydrate 18g Dietary Fiber 0 Sugars -- Protein 43g

RED-COOKED PORK SHOULDER

Steps:

• Heat oil in a large, heavy Dutch oven over medium-high heat.
• Add scallions, garlic, and ginger and toss in the oil until heated through, about 1 minute.
• Add water (or stock and water mix), soy sauce, rice wine (or scotch or sherry), brown sugar, anise, and cinnamon stick.
• Bring to boil, then add pork picnic shoulder.
• Turn the meat to cover it with liquid and color it.
• Reduce the heat and cover the pan.
• Simmer, turning the meat every hour and basting it, until it's fork tender, 3 to 4 hours.
• Remove the meat from the pan and spoon off the fat from the pan juices.
• Slice the meat.
• Serve with the pan juices.

MARGARITA PORK KEBABS

Steps:

• Combine margarita mix, coriander, garlic, and lime zest in a large ziptop plastic bag, add pork chunks, seal and toss to coat the meat well.
• Chill meat in marinade bag at least 30 minutes, turning bag over occasionally.
• Meanwhile prep your grill and your veggies and have ready 4 metal skewers (or soak 4 sturdy wooden skewers in water).
• Cut each ear of raw corn into 4 chunks.
• Place corn and water into a microwave-safe square dish, cover lightly so that it is vented, and microwave corn on HIGH about 4 minutes, turning dish after 2 minutes.
• Drain marinade from pork and discard liquid.
• Thread each skewer with even portions of veggies and meat.
• Grill over medium high heat (350-400 degrees F), covered, about 5 minutes per side or until meat is cooked through.