Red Cooking Pork and Potato Stew – USPB

Celebrate Chinese New Year on February 10 with a Red Cooking Pork and Potato Stew. Red Cooking, also called Chinese stewing, red stewing, red braising and flavor potting, is a slow braising Chinese cooking technique that imparts a red color to the prepared food. This stew can be made in a slow cooker (less to clean up!) and will likely become a staple year-round.

“Red cooking” is a traditional Chinese braise, a stew made with soy sauce, sherry, and stock. It’s named for the way old-fashioned, unfiltered soy sauce can take on a reddish cast when long-stewed, something modern soy sauces rarely achieve—unless you’ve gone to Chinatown and bought a bottle of heavy, deep soy sauce. In any event, this is a homey dish, very warm and comforting, a bright aromatic spark for a chilly evening. If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.


  • 2 cups reduced-sodium chicken broth*
  • 6 tablespoons dry sherry
  • 1/4 cup reduced-sodium soy sauce*
  • 1/4 cup minced, peeled fresh ginger
  • 1 tablespoon finely grated orange zest
  • 1 tablespoon honey
  • 2 1/4 pounds boneless pork loin, trimmed and cut into 1-inch cubes
  • 2 pounds very small yellow-fleshed potatoes, halved
  • 9 medium scallions, cut into 2-inch strips
  • 2 serrano chiles, seeded and minced
  • 3 garlic cloves, slivered
  • 3 star anise pods
  • 3 4-inch cinnamon sticks
  • 1 tablespoon sesame oil
  • 1 1/2 pounds Swiss chard, mustard greens, or turnip greens, rinsed (but not dried) and chopped
  • 2 tablespoons rice vinegar


Stir the broth, soy sauce, ginger, sherry, orange zest, and honey in a large pot until the honey dissolves. Add the pork, potatoes, scallions, chiles, garlic, star anise, and cinnamon sticks. Stir well and bring to a simmer over medium-high heat. Cover, reduce heat to low, and simmer slowly until the pork is meltingly tender, stirring occasionally, about 2 hours. (Alternatively, stir all these ingredients in a slow cooker, cover, and cook on low about 8 to 9 hours.)

Meanwhile, heat the oil in a large skillet over medium heat. Add the greens and vinegar. Cover, reduce heat, and cook, stirring occasionally, until wilted and tender, about 12 to 15 minutes. Cover and keep warm on the stove.

To serve, first discard the star anise pods and cinnamon sticks. Divide the greens among serving bowls, then ladle the stew over the greens.

Calories: 424 Fat: 10g Cholesterol: 110mg Sodium: 846mg Vitamin C: 82mg Fiber: 5g Protein: 44g Potassium: 1239mg