Braised tung-po pork #1

Yield: 6 Servings

Measure Ingredient
1 \N Scallion
2 slices Fresh ginger root
1 tablespoon Sugar
2 tablespoons Sherry
4 tablespoons Soy sauce
1 teaspoon Salt
3 tablespoons Oil
2 pounds Pork
2 cups Water
1 \N Head Mustard cabbage

1. Cut scallion in ½-inch sections. Slice ginger root. Combine sugar, sherry, soy sauce and salt.

2. Heat oil. Add ginger and scallion and stir-fry a few times. Stir in sugar-sherry mixture to blend. Add pork and cook over low heat, turning constantly for even coloring.

3. Meanwhile bring water to a boil in another pan; then add to pork.

Simmer, covered, until done (about 1-½ hours). Separate mustard cabbage leaves.

4. Remove pork, but not liquids, from pan. Add cabbage leaves and cook, uncovered, 20 minutes, stirring occasionally. Meanwhile cut pork in slices ¼ inch thick.

5. Drain cabbage. Transfer to a serving platter. Arrange pork slices on top. Pour gravy over and serve. VARIATION: In step 3, cook with pork, ¼ cup dried haddock, squid or turnip (soaked).

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

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