Red Cooked Pork Shoulder and Chestnuts



The process of ‘red-cooking’ is traditionally Chinese. It gets it’s name from the red tint that develops after cooking food for long times, while using high quality soy sauce. In this particular dish, this method of cooking gives you that classic Chinese take-out flavor that you crave and find comfort in.


Recipe: Red-Cooked Pork Shoulder and Chestnuts


  • 1 large or 2 medium leeks, slit lengthwise, rinsed, then thinly sliced crosswise, white and pale-green parts only (about 1 cup)
  • 1 cup low-sodium soy sauce
  • 6 Tbs. Shaoxing (Chinese cooking wine) or dry sherry
  • 1/4 cup peeled, julienned fresh ginger (cut into 1/8 x 1/8-inch matchsticks; from a 3-inch piece)
  • 2 Tbs. granulated sugar
  • 1 Tbs. slivered garlic (3 medium cloves)
  • 2 cinnamon sticks
  • 1 star anise pod
  • 4 lb. boneless pork shoulder (also called butt), trimmed and cut into 4 large pieces
  • 2 cups jarred roasted peeled chestnuts
  • 2 Tbs. plain rice vinegar, more to taste
  • Cooked medium-grain white rice or udon noodles, for serving
  • Thinly sliced scallions, for garnish


Photo credit: leivajd / / CC BY-NC-SA

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