Chinese Beef or Pork Stew Red Cooked Meat

Dive into the rich, aromatic world of Chinese cuisine with this traditional Chinese Beef or Pork Stew, also known as Red Cooked Meat. This comforting dish features succulent cubes of beef brisket or pork belly slow-simmered in a deeply flavorful soy-based broth infused with Shaoxing wine, star anise, cinnamon, ginger, and garlic. The combination of light and dark soy sauces adds a perfect balance of savory and slightly sweet notes, while a hint of brown sugar enhances the luxurious glaze. This dish is a masterclass in slow-cooking, rewarding your patience with tender, melt-in-your-mouth meat and a velvety sauce that pairs beautifully with steamed rice or noodles. Whether you're a fan of bold spices or are looking for an authentic taste of Chinese home cooking, this recipe is the perfect blend of simplicity and sophistication.

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 1000 grams Beef brisket or pork belly
• 120 ml Soy sauce
• 60 ml Dark soy sauce
• 100 ml Shaoxing wine (Chinese cooking wine)
• 30 grams Brown sugar or rock sugar
• 1000 ml Water or broth
• 2 pieces Star anise
• 1 piece Cinnamon stick
• 4 pieces Garlic cloves
• 30 grams Ginger
• 3 stalks Scallions
• 2 tablespoons Cooking oil
• 1 teaspoon Salt
• 1 piece Optional: chili pepper

Directions

Step 1

Cut the beef brisket or pork belly into large cubes, approximately 2 inches each.

Step 2

In a large pot of boiling water, blanch the meat for 2-3 minutes to remove impurities. Drain and set aside.

Step 3

Peel and slice the ginger into thick coins. Smash the garlic cloves lightly with the side of a knife. Chop the scallions into 2-inch sections.

Step 4

Heat 2 tablespoons of cooking oil in a large pot or wok over medium heat. Add the ginger, garlic, scallions, and optional chili pepper, stirring until fragrant.

Step 5

Add the blanched meat to the pot and stir-fry for 3-5 minutes until the surfaces are lightly browned.

Step 6

Pour in the Shaoxing wine, light soy sauce, and dark soy sauce. Stir well to coat the meat evenly.

Step 7

Add the star anise, cinnamon stick, and brown sugar. Stir to combine.

Step 8

Pour in water or broth so that the meat is just submerged. Bring the mixture to a boil.

Step 9

Reduce the heat to low, cover the pot with a lid, and let it simmer gently for 1.5 to 2 hours, stirring occasionally.

Step 10

Taste and adjust the seasoning with salt if needed. Continue simmering until the meat is tender, and the sauce has thickened slightly.

Step 11

Serve hot over steamed rice or noodles, garnished with additional scallions if desired.

Nutrition Facts

Serving size	(1497.8g)

Amount per serving	% Daily Value*
Calories	3563.7

Total Fat 270.6g	0%
Saturated Fat 100.1g	0%
Polyunsaturated Fat 0.2g
Cholesterol 840mg	0%
Sodium 15186.0mg	0%
Total Carbohydrate 72.0g	0%
Dietary Fiber 7.4g	0%
Total Sugars 36.3g
Protein 200.6g	0%

Vitamin D 0IU	0%
Calcium 347.5mg	0%
Iron 34.0mg	0%
Potassium 3999.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.1%

Protein: 22.8%

Carbs: 8.2%