Braised fragrant pork
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Piece tangerine peel | |
| 2 | pounds | Pork |
| 2 | Scallion stalks | |
| 2 | Or | |
| 3 | slices | Fresh ginger root |
| 2½ | tablespoon | Oil |
| 1 | cup | Sherry |
| ½ | cup | Soy sauce |
| ½ | teaspoon | Anise powder |
| ½ | Stick cinnamon (up to) | |
| 5 | Cloves | |
| 1 | teaspoon | Salt |
| 1 | cup | Water |
Directions
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, .