Braised Tung-po Pork #1
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 6 | Servings |
INGREDIENTS
| 1 | Scallion | |
| 2 | Fresh ginger root | |
| 1 | T | Sugar |
| 2 | T | Sherry |
| 4 | T | Soy sauce |
| 1 | t | Salt |
| 3 | T | Oil |
| 2 | lb | Pork |
| 2 | c | Water |
| 1 | Head Mustard cabbage |
INSTRUCTIONS
Cut scallion in 1/2-inch sections. Slice ginger root. Combine sugar, sherry, soy sauce and salt. 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. 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. 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. 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, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 691
Calories From Fat: 583
Total Fat: 64.8g
Cholesterol: 96mg
Sodium: 1709.8mg
Potassium: 327mg
Carbohydrates: 5.6g
Fiber: <1g
Sugar: 2.4g
Protein: 19g