| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Chinese |
Meat |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Five-flower pork |
| 5 |
sl |
Fresh ginger root |
|
|
Water to cover |
|
|
Soy sauce |
| 1/4 |
c |
Red bean cheese (see recipe) |
| 2 |
tb |
Sugar |
| 2 |
tb |
Sherry |
| 2 |
tb |
Soy sauce |
| 1 |
ts |
Salt |
| 2 1/2 |
tb |
Oil |
| 2 |
c |
Stock |
INSTRUCTIONS
1. Cut pork in 1-inch cubes, so there is skin on one side of each piece.
Slice ginger root.
2. Bring water to a boil. Add pork and cook, uncovered, 10 minutes.
Drain, discarding liquid. Let meat cool, then rub with soy sauce.
3. Mash red bean cheese. Blend to a paste with sugar, sherry, remaining
soy sauce and salt.
4. Heat oil in a heavy pan. Add ginger, then meat, and brown quickly on
all sides.
5. Add red bean cheese mixture, stirring to coat meat. Then turn each
pork cube, skin side down, with as many touching the bottom of the pan as
possible.
6. Add stock and bring to a boil. Then simmer, covered, until meat is
very tender (about 2 hours). Skim off fat at intervals.
7. Drain pork cubes; arrange on a serving platter, skin side up.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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