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Red Cooking Pork and Potatoes
Celebrate ‘Year of the Potato’ with new recipes

“Red cooking” is a traditional Chinese braise, a stew that used to be made with unfiltered soy sauce, which can take on a reddish cast when long-stewed. Makes six servings.
2 cups reduced-sodium chicken broth
6 tablespoons dry sherry
1/4 cup reduced-sodium soy sauce
1/4 cup minced, peeled fresh ginger
1 tablespoon finely grated orange zest
1 tablespoon honey
2-1/4 pounds boneless pork loin, trimmed and cut into 1-inch cubes
2 pounds very small yellow-fleshed potatoes, halved
9 medium scallions, cut into 2-inch strips 2 serrano chiles, seeded and minced
3 garlic cloves, slivered
3 star anise pods
3 4-inch cinnamon sticks
1 tablespoon sesame oil
1-1/2 pounds Swiss chard, mustard greens or turnip greens, rinsed
(but not dried) and chopped
2 tablespoons rice vinegar

Stir broth, soy sauce, ginger, sherry, orange zest and honey in large pot until honey dissolves. Add pork, potatoes, scallions, chiles, garlic, star anise and cinnamon sticks. Stir well and bring to a simmer over medium-high heat.
Cover, reduce heat to low and simmer slowly until pork is meltingly tender, stirring occasionally, about 2 hours. (Alternatively, stir all these ingredients in slow cooker, cover and cook on low about 8-9 hours.)