Thrice-cooked pork
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Five-flower pork |
| Water to cover (up to) | ||
| 3 | Pieces taro | |
| 3 | slices | Fresh ginger root (up to) |
| 2 | Cloves garlic | |
| ¼ | cup | Red bean cheese (see recipe) |
| 2 | tablespoons | Brown sugar |
| 3 | tablespoons | Soy sauce |
| 1 | tablespoon | Honey |
| ½ | teaspoon | Five spices (up to) |
| 3 | tablespoons | Oil |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Sherry |
Directions
1. Cut pork in 2-inch strips with the grain. Bring water to a boil; add pork and cook, uncovered, 10 minutes. Drain, discarding liquid. Let meat cool, then cut against the grain in ¼-inch slices.
2. Peel taro; cut in ¼-inch slices, then in 1-½ inch cubes. (Set aside in a bowl of cold water; drain before using.) Mince ginger root and garlic.
3. Mash red bean cheese, then blend well with sugar, soy sauce, honey and Five Spices.
4. Heat oil. Add salt, then minced garlic and ginger. Stir-fry a few times. Add pork and stir-fry to heat through (about 1 minute). Stir in sherry until it evaporates.
5. Add red bean cheese mixture and stir-fry until pork is completely coated. Remove from heat.
6. Arrange pork and taro cubes in alternating layers in a heatproof bowl. Steam on a rack 1 hour (see HOW-TO SECTION).
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .