Serves: 6
Total Calories: 86
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).
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Braised Tung-Po Pork I recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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