INGREDIENTS

INSTRUCTIONS

Pork:  Combine the pork, soy sauce, rice wine, garlic, honey and sesame
oil. Turn to coat, cover and refrigerate for at least 3 hours or up to 8
hours.
Preheat the oven to 400 degrees.  Drain the pork, reserving the marinade.
Heat the oil in a wok or on stick skillet over high heat. Sear the meat to
dark brown on all sides -- 2 to 3 minutes per side. Roast the pork on a
rack, basting it with the reserved marinade every 10 minutes, until the
internal temperature registers 150 degrees -- 30 to 35 minutes.
Transfer the meat to a cutting board and let it cool slightly. Cut it into
thin slices and set it aside.
Vegetables and sauce:  Meanwhile cook the fennel in boiling water until it
is barely tender -- 3 to 4 minutes. Drain the fennel, refresh it under cold
water, drain again and set it aside.
Combine the soy sauce, scallions, rice wine, vinegar and sugar. Wipe the
wok clean and reheat it.  Heat the oil. Stir fry the leeks, ginger and
chili paste until the leeks are soft -- about 1 1/2 minutes. Add the
reserved fennel and toss.  Add the sauce mixture and pork slices. Toss to
coat and serve.
  NOTES:
1.  The dish, unlike many Chinese style stir frys, reheats very well. By
the second day, the flavors will have married to create something very
special.
2. The original recipe calls for 1 1/2 teaspoons of chili paste. Cut this
back is you plan to reheat the dish; it heats up considerably upon
standing.
Recipe By     : Eating Well, January 1996
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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