Free Recipe Braised Tung-Po Pork #1
Recipe Type: Free Meat Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6
Ingredients for Braised Tung-Po Pork #1 Recipe
1 Scallion
2 sl Fresh ginger root
1 tb Sugar
2 tb Sherry
4 tb Soy sauce
1 ts Salt
3 tb Oil
2 lb Pork
2 c Water
1 Head Mustard cabbage
Braised Tung-Po Pork #1 Preparation
1. Cut scallion in 1/2-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 1-1/2 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 1/4 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, 1/4 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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