Red Date Braised Pork Elbow
Glossy red in color, the pork is tender and sweet, with the natural sweetness of red dates perfectly complementing its rich flavor. A nourishing and festive dish.
Ingredients
13 items- Pork elbow 1 (about 1000g)
- Red dates (jujubes) 20
- Rock sugar 50g
- Ginger 3 slices
- Scallions 2 segments
- Cooking wine 2 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Star anise 2
- Cinnamon stick 1 small piece
- Salt to taste
- Oil as needed
- Hot water as needed
Nutrition
Steps （8 steps）
Prepare pork: Thoroughly clean the pork elbow, place in cold water with ginger, scallions, and cooking wine. Bring to a boil over high heat, skim off foam, boil for 5 minutes, then remove and rinse with warm water. Drain.
Soak dates etc: Soak red dates in warm water for 10 minutes until plump. Slice ginger, cut scallions, rinse star anise and cinnamon.
Caramelize sugar: Heat a little oil in a pan, add rock sugar, stir over low heat until melted and deep amber. Carefully add hot water and stir to form caramel liquid. Beware of splattering.
Sear pork: In another pan, heat a little oil over medium heat, sear the pork elbow until lightly browned to enhance flavor.
Braise 1: Transfer pork to a clay pot, add caramel liquid, light soy sauce, dark soy sauce, ginger, scallions, star anise, cinnamon, and enough hot water to cover. Bring to a boil over high heat, then reduce to low heat, cover, and braise for about 1 hour.
Turn and continue: After 1 hour, open the lid, carefully turn the pork for even color and flavor. Cover and continue to braise over low heat for 30 minutes.
Add red dates: Add soaked red dates with soaking water. Continue braising over low heat for another 30 minutes until dates are soft and pork is tender (easily pierced with a fork).
Reduce sauce: Remove pork to a serving plate. Increase heat to medium-high, reduce the sauce, stirring constantly, until it thickens to a glazing consistency. Pour over the pork.
Tips
Keep heat low when caramelizing sugar to avoid bitter taste. Rinse blanched pork with warm water to prevent tightening. Monitor water level during braising, adding hot water if needed. Stir frequently when reducing sauce to prevent sticking.
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