Best Red Roast Pork With Shanghai Cabbage Dad Recipes

Dad's Red Cabbage image

Provided by Robin Miller : Food Network

Time 1h45m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons olive oil
1 cup chopped onion
2 apples, cored and thinly sliced, such as Granny Smith type apples
Two 10-ounce bags shredded red cabbage
1 cup dry red wine
1 cup water
1/2 cup red wine vinegar
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 small potato, peeled and grated

Steps:

Heat oil in a large saucepan over medium heat. Add onion and apples and saute 3 to 4 minutes, until tender. Add shredded cabbage, wine, water, vinegar, sugar, cinnamon, salt, and pepper. Bring mixture to a boil, reduce heat, partially cover and simmer 1 hour, stirring occasionally. Add grated potato and simmer, uncovered, 30 minutes, until mixture thickens and potato is tender, stirring frequently.

Ming Tsai Red Roast Pork with Bok Choy Fondue (Dad) image

Provided by Ming Tsai

Categories main-dish

Number Of Ingredients 14

1 bottle red wine
2 cups shaoxing wine, may substitute with 1 cup dry sherry
4 cups thin soy sauce
4 cups of water, make sure to cover pork
12 to 15 pound pork shoulder, bone-in, fat cap on
2 boxes Chinese rock sugar or 2 cups brown sugar
1 large ginger sliced
1 head of garlic, sliced in half
2 bunch scallions
2 star anise
2 Thai bird chilies
2 cinnamon sticks
8 bok choy, halved, cored and cleaned
1/4 cup sambal oelek, as a condiment

Steps:

Put all liquid ingredients and sugar in a tall stockpot and bring to a boil. Add pork and reduce heat. When boiling again, turn down to a simmer and skim off the 'scum'. Add the rest of the remaining ingredients, except cabbage. Taste for seasoning; it should be fairly sweet. If not, add more brown sugar. Remember that the taste of the braising liquid will ultimately be the taste of the pork, so make sure it tastes good! Simmer slowly for 6 to 8 hours, or until pork is very soft. Carefully remove the pork, place it on a large platter and cover with foil to keep hot. Strain the liquid and reduce until a syrupy consistency is achieved, this will take 20 to 30 minutes. In the last 10 minutes of reducing, add the bok choy to cook until soft. Place bok choy around the pork and glaze pork with reduction. Serve with side of sambal oelek.;

Seafood-Cabbage 'Pancakes' image

Provided by Ming Tsai

Categories appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 20

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup vegetable broth or dashi
2 cups shredded white cabbage
1 egg
2 cups master seafood mixture, recipe follows
Salt and white pepper
Canola oil, to cook
1/4 cup oyster sauce
1/2 cup bonito flakes, for garnish (optional)
1 pound rock shrimp, diced
1 pound Chilean sea bass, diced
1 pound bay scallops, diced
1 egg
1 tablespoon minced ginger
1 teaspoon sesame oil
1/2 cup chopped scallions
1/4 cup chopped cilantro
Salt and white pepper

Steps:

In a bowl, mix together the flour, baking powder and salt. Whisk in vegetable broth, or dashi, until very smooth. Cover with plastic wrap and let stand 30 minutes. Add cabbage, egg, and seafood mixture. Season with salt and pepper. Using a non-stick pan or griddle on medium heat, coat with canola oil and ladle in crepe mixture as if you were making pancakes. When bubbles form, flip crepe and cook the other side. Both sides should be golden brown. Brush with oyster sauce and garnish with bonito flakes.
Slice crepe like a pie and serve immediately.
In a food processor, add shrimp, bass, scallops, egg, ginger, and sesame oil. Pulse only a little bit to bring ingredients together. Transfer to a large bowl and fold in scallions and cilantro. Season with salt and pepper.

Pork Roast with Roasted Apples and Braised Red Cabbage image

Provided by Martha Stewart

Number Of Ingredients 9

Nonstick vegetable cooking spray
1 bone-in center-cut pork loin roast, (about 5 pounds, 6 ribs), rib ends frenched and chine bone removed
Coarse salt and freshly ground black pepper
1 white onion
1 tablespoon fresh thyme leaves
Extra-virgin olive oil
3 baking apples, such as Gala or Jonagold, halved horizontally
3 teaspoon unsalted butter
Easy Braised Red Cabbage

Steps:

Preheat oven to 400 degrees. Line a roasting pan with parchment paper. Place a roasting rack inside pan and spray with cooking spray.
Generously season the pork with salt and pepper. Transfer to roasting rack, bone side down. Grate the onion on the large holes of a box grater. Press onion evenly over the pork, covering as much of the meat as possible. Sprinkle thyme over pork and generously drizzle with oil; roast for 1 hour.
Place apples, cut side up, around the pork, on the rack. Top each apple with 1/2 teaspoon butter, and season with salt. Return to oven; roast until a meat thermometer inserted in the center of the pork registers 140 degrees. about 45 minutes. Remove pork, and let stand 20 minutes before carving.
Slice the pork evenly between the rib bones, and serve with cabbage and roasted apples.