| "Red-cooking usually means stewing with soy sauce at a low simmer, with the addition of such ingredients and flavorers as sugar, ginger, sherry, and star anise. It is one of the simplest as well as one of the most effective ways of cooking meat, with almost foolproof results. So long as the heat is kept low during the slow-simmering, one can hardly go wrong. Red cooking lends itself to many meats especially pork and chicken. Filipino Adobo is a type of "red cooking"...just not so red. |