braised fragrant pork

Categories

Meat

Yield

6 Servings

1. Soak tangerine peel.

2. Cut pork in 1-inch cubes. Slice scallion and ginger root.

3. Heat oil to smoking in a heavy pan and brown pork quickly on all sides.

4. Add sherry, soy sauce, anise powder, cinnamon, cloves, salt and water. Bring to a boil.

5. Add tangerine peel, sliced scallion and ginger root. Then simmer, covered, until tender (about 1-½ hours), turning meat occasionally.

NOTE: If water evaporates, add a small quantity of boiling water to prevent burning.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .