Braised fragrant pork

Yield: 6 Servings

Measure Ingredient
1 \N Piece tangerine peel
2 pounds Pork
2 \N Scallion stalks
2 \N Or
3 slices Fresh ginger root
2½ tablespoon Oil
1 cup Sherry
½ cup Soy sauce
½ teaspoon Anise powder
½ \N Stick cinnamon (up to)
5 \N Cloves
1 teaspoon Salt
1 cup Water

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, .

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