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Appetizer RecipesMeat Appetizers pg 1 >  Chinatown Red Cooked Pork Treasures


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Serves 8-16


    · 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

Cooking Directions

In large self-sealing plastic bag, combine all ingredients and mix well.
Seal bag and marinate in refrigerator 8-12 hours.
Heat oven to 350 degrees F.
Remove pork cubes from marinade, discarding marinade.
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.
Remove to serve platter or chafing dish and serve hot as an appetizer.

Wine suggestion: Serve a chilled Riesling or Gewurztraminer

Serving Suggestions
“Red cooked” refers to a style of Chinese cooking where food is cooked in soy sauce, rendering it a deep, dark red.

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit



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