Braised tung-po pork #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 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 | Head Mustard cabbage | |
Directions
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, .