Red cooking is a Chinese technique for braising meat in a liquid, containing a lot of soy sauce, which turns it a reddish brown. This sweet and spicy pork roast is ideal with stir fried vegetables and sticky rice. The best part is that the pork transforms into a tender, juicy and flavourful meat and all in the time of 45 minutes in a pressure cooker. It can also be eaten with soft tortillas with cucumber sticks and hoisin sauce and green onion.
2 Tbsp canola oil
1 large onion, coarsely chopped
1/2 cup soy sauce
1/4 cup mirin (sweet rice wine)
1/4 cup hoisin sauce
1/4 cup white sugar
1/2 cup chicken stock
1/4 cup ketchup
1 tsp grated fresh ginger
1 clove garlic, minced
1/4 tsp Chinese five spice powder
1 2 kg Boneless pork roast
2 Tbsp cornflour, mixed in 1/4 cup water
- Heat 2 tablespoons of oil in pressure cooker over medium heat. Add onions and saute for 2 minutes to soften them. Reduce heat to low and add soy sauce, mirin, hoisin sauce, sugar, stock and ketchup, stirring to combine. Remove from the heat and set aside.
- In a small bowl, combine remaining oil, garlic, ginger and 5 spice. Make 1 inch slits in pork. Rub spice mixture into the slits. Put the pork into the pressure cooker. I added the sauce mixture to the pork in the pressure cooker. Lock lid in place and cook at high pressure for 45 minutes.
- Release pressure from cooker and remove lid. Transfer pork to a cutting board, cover with foil and allow it to rest for 15 minutes, before cutting.
- Mean while remove sauce from cooker and put into a pot. Skim off any excess fat from the sauce and bring the sauce to a boil. Whisk in slurry of cornstarch and water, add to sauce, return to a boil, whisking until the sauce thickens. Reduce heat to low and keep sauce warm. Spoon sauce over cut pork. Serve remaining sauce on the side.