Servings: 6
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.
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 recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log inGet the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Write a Review