Red-cooked fresh ham from The Key to Chinese Cooking by Irene Kuo

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Bessp on July 02, 2023

    On page 324.

  • okcook on June 17, 2012

    I made this with a couple of 12 oz chunks of pork leg and OMG, it's fantastic. After the pork was cooked I partially shredded it. Then I reduced the sauce by about 25% to make is richer and served the meat over plain steamed rice with the Stir Fried Chinese Cabbage on page 388 of the same book. It's a 'do over' for sure. This would be great for a large Chinese meal because it can be prepared ahead.

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