Red-Cooked Cubes of Pork


Preparation info
  • As a main course it serves

    4 to 6

    with rice, buns, or bread.
    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

As casual and versatile as the fresh ham is classic and imposing, these red-cooked cubes of pork make the most basic of all Chinese stews. The light-brown-sauced meat and vegetables are mellow. The meat is very smooth, the bamboo shoots crisp. It can be cooked plain or combined with a variety of secondary ingredients (see Variations for a number of suggestions). As with all red-cooked dishes, it not only reheats well but the flavor improves also.

Since this is on the rich side, a go