chinese red pork= almost pulled pork?

Unknown

I remember eating alot of chinese red pork in my childhood,
and there are alot of recipes and method descriptions on how
to make it on the internet. It is very close to pulled pork
as far as method is concerned.
Anyone have an idea how exactly one might transfer the red pork
idea to a ceramic cooker, to combine the two recipes somehow?
best regards
thorsten denmark

Celtic Wolf

thorsten denmark,[p]Substitute the "Egg Indirect" for "Oven"[p]CHINESE RED PORK[p]2 lbs. whole pork tenderloin, 1 to 1 1/2-inch diameter
1 tsp. red food coloring
1 1/2 tsp. seasoned salt
1/2 cup sherry
1/2 cup pineapple juice
1/2 cup honey
1/4 cup soy sauce
1/3 cup ginger, finely chopped
2 tbsp. cornstarch[p]Preheat oven to 350 degrees F.[p]Brush pork with food color and sprinkle with seasoned salt. Place on rack in shallow roasting pan.[p]Combine remaining ingredients and cook in saucepan until thick and clear.[p]Roast in slow oven at 350 degrees until tender, 1 1/2 hours. Brush meat with sauce every 15 minutes.

citychicken

Celtic Wolf,
dang it's amazing. you gents (oops and ladies too i am sure!) have answers for everything. this forum is a great help!

Unknown

Celtic Wolf,
Thanx! So you would leave the egg completely out of it?
Couldnt it give the red pork a new twist (smoke)?
best regards
thorsten

Celtic Wolf

thorsten denmark,[p] If you are going to do the braised version use a Dutch Oven (hmmm do they have dutch ovens in denmark) and keep the egg at 325-350 dome.[p] The pork chop version is fairly easy too.. grilling and broiling just have heat sources from different directions. Grill them like you would broil them.[p]

Celtic Wolf

thorsten denmark,[p]
No use the egg. The recipe I had was for an oven. Just use the egg instead. Just do the cook indirect.[p]The Japanese weren't the only ones with Clay Pot Cookers. This was how this would have been cooked in China long before the Oven came around.

Unknown

Celtic Wolf,
OK gotcha! Will take pics and post
Thanx again for all your good advice :-)
best regards
thorsten

fishlessman

thorsten denmark,
the stuff we have over here doesnt look like pull, looks more like loin. this was done with a country rib roast loin ection , both ribs and the loin with the fat layer mostly removed.
[ul][li]chinese food[/ul]

Haggis

thorsten denmark,[p]I guess I should put my two cents in here . . . My wife (Chinese, born in Shanghai, raised in Bangkok) is planning Red Cooked Pork for Easter dinner - I joke that its a melding of Eastern Confucian tradition with Western Christian tradition because its basically a ham and we cook hard boiled eggs in the sauce so they come out dark and flavored.[p]Our version is similar to the Shanghainese dish that my wife grew up with but we took the basic recipe out of the Time Life cookbook series some 30 years ago and modified it. Its got lots of dark soy sauce, anise, sugar, and whatever. I'll try to type up the recipe and post it. There's no reason it wouldn't work on the Egg but many years ago we found it made a great meal cooked on our wood stove, adding a wonderful scent through the house during winter months. My kids grew up with it and love it. By the time its simmered for ten or twelve hours, it falls apart just like good pulled pork, and its even better the next day.

Unknown

fishlessman,
Wow, great bunch of info there!
Printers busy printing haha
:-)
best regards
thorsten

Unknown

Haggis,
Just love it when cultures meet, the food is
always an exciting result.
Imagine if all the wonder of cooking could replace
the untold number of wars that happen when peoples
meet?!
Will keep my eyes open for your post
thanks
best regards
thorsten