Chinese Beef or Pork Stew Red Cooked Meat
Dive into the rich, aromatic world of Chinese cuisine with this traditional Chinese Beef or Pork Stew, also known as Red Cooked Meat. This comforting dish features succulent cubes of beef brisket or pork belly slow-simmered in a deeply flavorful soy-based broth infused with Shaoxing wine, star anise, cinnamon, ginger, and garlic. The combination of light and dark soy sauces adds a perfect balance of savory and slightly sweet notes, while a hint of brown sugar enhances the luxurious glaze. This dish is a masterclass in slow-cooking, rewarding your patience with tender, melt-in-your-mouth meat and a velvety sauce that pairs beautifully with steamed rice or noodles. Whether you're a fan of bold spices or are looking for an authentic taste of Chinese home cooking, this recipe is the perfect blend of simplicity and sophistication.
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Recipe Information
Ingredients
- 1000 grams Beef brisket or pork belly
- 120 ml Soy sauce
- 60 ml Dark soy sauce
- 100 ml Shaoxing wine (Chinese cooking wine)
- 30 grams Brown sugar or rock sugar
- 1000 ml Water or broth
- 2 pieces Star anise
- 1 piece Cinnamon stick
- 4 pieces Garlic cloves
- 30 grams Ginger
- 3 stalks Scallions
- 2 tablespoons Cooking oil
- 1 teaspoon Salt
- 1 piece Optional: chili pepper
Instructions
Cut the beef brisket or pork belly into large cubes, approximately 2 inches each.
In a large pot of boiling water, blanch the meat for 2-3 minutes to remove impurities. Drain and set aside.
Peel and slice the ginger into thick coins. Smash the garlic cloves lightly with the side of a knife. Chop the scallions into 2-inch sections.
Heat 2 tablespoons of cooking oil in a large pot or wok over medium heat. Add the ginger, garlic, scallions, and optional chili pepper, stirring until fragrant.
Add the blanched meat to the pot and stir-fry for 3-5 minutes until the surfaces are lightly browned.
Pour in the Shaoxing wine, light soy sauce, and dark soy sauce. Stir well to coat the meat evenly.
Add the star anise, cinnamon stick, and brown sugar. Stir to combine.
Pour in water or broth so that the meat is just submerged. Bring the mixture to a boil.
Reduce the heat to low, cover the pot with a lid, and let it simmer gently for 1.5 to 2 hours, stirring occasionally.
Taste and adjust the seasoning with salt if needed. Continue simmering until the meat is tender, and the sauce has thickened slightly.
Serve hot over steamed rice or noodles, garnished with additional scallions if desired.
Nutrition Facts
Calories |
3564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.6 g | 347% | |
| Saturated Fat | 100.1 g | 500% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 15186 mg | 660% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 36.3 g | ||
| Protein | 200.6 g | 401% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 34.0 mg | 189% | |
| Potassium | 4000 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
