Chinese cooking makes frequent use of under-appreciated fattier cuts such as pork belly, pork shoulder, and oxtails. In this recipe, licorice-flavored star anise gives the meat its characteristic flavor. You can use oxtails from traditional grain-finished beef or grass-fed beef, which, though leaner, will have ample fat. This dish is best made ahead.
Turn leftovers into chow mein: Remove the meat from the bones and cut into chunks or shred. Cook Chinese egg noodles until just tender. Toss the noodles with the meat, some scallion pieces, and slivers of yellow onion in a little oil in a wok or large skillet, moisten the noodles with just enough braising sauce to create a light sauce, and heat through. Garnish with thinly sliced scallions and serve.
Possible substitutions: beef or bison shanks for the oxtails; snow peas, sugar snap peas, Napa cabbage cut into 6 wedges, Chinese broccoli (gai lan), regular broccoli, shiitake mushrooms, or Chinese mustard greens for the baby bok choy. Snow peas and sugar snap peas need only 1 to 2 minutes of cooking, while broccoli will need 5 to 6 minutes.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Great do-ahead meal. Guests really enjoyed the flavor.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?