Comments on: Red Cooked Pork Redux

By: Kian Lam Kho

Kian Lam Kho — Tue, 07 Feb 2012 16:39:36 +0000

Hi Terry,

Sorry to hear about the nasty burn. Yes, it is a good idea to use a splatter guard to prevent burns. I am going to modify the recipe instructions to include this advice.

As for the bitterness, I suspect it is because of the caramel browning a bit too much. Try to add the pork to the sugar just as it turns yellow and not when it starts smelling like candy.

You may want to read this other post…

http://redcook.net/2011/06/21/red-cooked-pork-revisited/

There is a lot of discussion on variations and tips on making this dish.

By: Terry

Terry — Mon, 06 Feb 2012 20:21:27 +0000

Made this dish again last week, wanted to get a few opinions… (First off, it took a nice bit of revenge to my left hand with a rather nasty burn that is still healing..)

Anyway, this time around I used sugar in the raw along with peanut oil for the caramelization step. When I completed the rest of your listed recipe steps, I found that there was a slight bitter aftertaste when I ate a sample piece. (Sampling the food — the primary benefit of the chef?

Any thoughts on the possible source for the bitter aftertaste? I was thinking it was coming from burning during the caramelization step — the sugar had started to puff up (smelled like cotton candy, a whole different yummy smell) — and the meat was a little darker than I was used to.

In either case, I generally take this dish, fridge it overnight and then steam it for a few hours the next day. The meat ends up getting even more tender, and it mellowed the bitter taste enough for most people to not notice it.

By: Kian Lam Kho

Kian Lam Kho — Mon, 06 Feb 2012 19:38:49 +0000

Generally I do discard the pork fat. But if you’re not too concern about consuming animal fat, then it can used in variety of ways. You can use the fat to stir-fry vegetable or to flavor noodles soup for example. Most people though discard the fat to make the dish less greasy. Enjoy!

By: Brown Eyed One

Brown Eyed One — Sun, 05 Feb 2012 19:19:23 +0000

Do you discard the pork fat which renders from the meat. My husband and I are in the midst of making your recipe… I assume the answer is yes..
Thanks you for supplying us with a recipe to use on our first pork belly!

By: Red Cooked Country Style Pork Ribs over Sticky Rice « What Lolita Eats…

Tue, 13 Dec 2011 03:10:56 +0000

[...] with coriander and sliced scallions. Thanks to Kiam Lan Kho at Red Cook for this recipe for “Hong Shao Rou” (紅燒肉) - I could taste my dinner before I even set a pot on the heat. Richly sugary, savory and silky: [...]

By: Kian Lam Kho

Kian Lam Kho — Sat, 03 Dec 2011 15:32:45 +0000

Sabino, I am so sorry for confusing your gender. I will edit my post to reflect this mistake. Thanks for being supportive and for sharing your cooking stories. Kian

By: sabino

sabino — Fri, 18 Nov 2011 16:22:55 +0000

Kian -
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I received the email notification about the Reply or updated posting on this topic. You were correct, I missed the Part 3 entry “Red-Cooked Pork Revisited”.
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That was perfect ! It addressed and clarified all of my initial questions.
From your explanation, it appears that I should add the pork sooner to the hot oil/sugar mixture. I was letting the sugar turn light brown first before adding the meat. Your advice tells me to let it melt and barely start to turn light yellow or gold. I will try the dish again soon trying out your guidance. Thank you.
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p.s. – I am used to the mistake so it does NOT bother me at all, but I thought I would clarify for you that I am a male fan of your blog. Thanks again for your help.

By: Kian Lam Kho

Kian Lam Kho — Fri, 18 Nov 2011 15:04:28 +0000

Hi Sabino,

Did you see my follow up post on red cook pork in June? Here is a link…

http://redcook.net/2011/06/21/red-cooked-pork-revisited/

Take a look at this post and you will find lots of information on caramelizing.

Kian

By: sabino

sabino — Fri, 18 Nov 2011 02:17:18 +0000

Dear Cissy -
.
I have a different problem with the important caramelizing step, about which I have posted a follow-up question to this blog, which I’m hoping Kian or someone can help me with it.
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However, I have a comment or suggestion which may possibly be helpful regarding your concern about splattering. The splattering occurs because of the water/moisture of the meat, especially if it’s been boiled.
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I prepare this dish in one of those enameled stock-pots rather than a wok, mainly because it holds the heat better & more evenly during the long slow braising of the pork (for 40-60 minutes).
But the other advantage of using this pot is that it has high sides compared to a wok. So it tends to better contain or limit the splattering.
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You may already do this but, the other suggestion that I offer is to do a really good job of draining and patting the pork-belly dry with paper towels after boiling it to reduce the surface moisture.

By: sabino

sabino — Fri, 18 Nov 2011 01:52:29 +0000

Dear Kian & others -
.
I posted about Red-Cooked Pork back in April-May with 4 general issues or concerns. Most of my questions were answered or addressed except for issue #2 regarding the step of caramelizing.
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I am still somewhat uninformed & clueless about making this step consistently work out properly. Sometimes it goes well. Sometimes it doesn’t. And I can’t figure out WHAT or WHY makes it go wrong. – - –
The problem I encounter is this:
the sugar melts… then turns golden-brown… then crystallizes or hardens -and- clumps on the bottom of the pot rather than coating the pork.
I have tried both regular granulated sugar and rock sugar.
The rock sugar takes a longer time to melt because of the larger size of the crystal chunks.
I have also tried lowering the heat (gas flame) under the pot.
But the sugar sometimes STILL re-crystallizes.
How do you prevent or avoid this ??
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