Serves: 8
Total Calories: 20
1. Cut pork in 1 1/2-inch cubes. Place with water in a heavy saucepan and bring quickly to a boil.
2. Meanwhile, slice and crush ginger root. Then add to pan along with soy sauce, sherry and salt. Simmer, covered, 1 hour.
3. Add sugar. Turn meat over and simmer, covered, 30 minutes more.
VARIATIONS:
* For the white sugar, substitute brown sugar.
* In step 2 add any of the following:
2 scallion stalks, cut in 1-inch sections
2 garlic cloves, crushed
2 cloves star anise
1 cup onion, sliced
1/4 pound dried Chinese cabbage (soaked) omit the salt
1/4 pound salted haddock or other dried fish (soaked), cut in 1-inch squares omit the salt
* In step 3, add 1/2 cup lily buds (soaked) and 2 tablespoons cloud ear mushrooms (soaked).
* During the last hour of cooking, add any of the following:
1 bunch carrots, peeled and sliced rolling-cut style
2 pounds Chinese white turnips, peeled, cut in 1 1/2-inch cubes
6 celery stalks, cut in 1 1/2-inch sections
6 or more eggs, hardboiled and shelled
2 cups fresh squid, cut in 1-inch sections
1/2 pound peastarch noodles, boiled 20 minutes, then drained, and added with 1 1/2 cups boiling water
* During the last 20 minutes, add 2 or 3 bean curd cakes, cut in quarters or cubed, and/or 2 cups bamboo shoots, cut in large chunks.
* During the last 3 minutes, add 1 can abalone, cut in 1/4-inch slices. Also substitute 1 cup abalone liquid for the water in step 1.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Basic Red-Simmered Pork recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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