Red-cooking is a traditional Chinese braising technique, so named because high-quality soy sauce is said to develop a red tint after long-cooking. Here, that technique helps pork shoulder morph into a consummate bowl of comfort food.
This was yummy! I could only find a bone-in 8lb pork shoulder so we've had molto leftovers :) A little fatty. I wish I had made it and cooled it to drain the fat off before the first serving. It gets better with the fat removed. Also, no red coloring for me? Great over udon noodles, rice. I'm picturing tacos for the remaining amount we have.
So very yummy
Made this without the chestnuts. It was excellent.
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