This pork recipe borrows centuries old cooking techniques from the exotic continent of China. Red-cooked refers to a style of Chinese cooking where food is cooked in soy sauce, rendering it a deep, dark red. The pork comes out delicious and oh so tender.
 

2 pounds boneless pork (loin, butt or pork leg), cut into 3/4-inch cubes

2 tablespoons brown sugar

2 tablespoons hoisin sauce

2 tablespoons soy sauce

1 tablespoon Worcestershire sauce

1 tablespoon toasted sesame oil

1 shallot, chopped

2 teaspoons five spice

2 teaspoons grated ginger root

2 cloves garlic, crushed

1. In large self-sealing plastic bag, combine all ingredients and mix well.

2. Seal bag and marinate in refrigerator 8-12 hours.

3. Heat oven to 350*F.

4. Remove pork cubes from marinade, discarding marinade.

5. Pat pork dry with paper toweling; place cubes in a single layer, not touching, in shallow roasting pan and bake for 25-30 minutes, until pork is tender and lightly browned.

6. Remove to serve platter or chafing dish and serve hot as an appetizer.

Makes 8-16 servings.
 

Recipe courtesy of the National Pork Board.

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