Name: Thrice-Cooked Pork
Ingredients: 2 lb Five-flower pork; Water to cover (up to); 3 Pieces taro; 3 sl Fresh ginger root (up to); 2 Cloves garlic; 1/4 c Red bean cheese (see recipe); 2 tb Brown sugar; 3 tb Soy sauce; 1 tb Honey; 1/2 ts Five spices (up to); 3 tb Oil; 1/2 ts Salt; 1 tb Sherry

Accordingly, we never find the apostle drawing a depreciated picture of woman; every allusion of his to the believing woman is full of reverent respect and honor. Among the Christian women who come into Paul’s history there is not one who is portrayed after this imagined pattern of childish ignorance and weakness. The Lydia, the Lois, the Eunice, the Phoebe, the Priscilla, the Damaris, the Roman Mary, the Junia, the Tryphena, the Tryphosa, the “beloved Persis” of the Pauline history, and the “elect lady” who was honored with the friendship of the aged John, all appear in the narrative as bright examples of Christian intelligence, activity, dignity, and nobleness.

Robert Dabney

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Chinese	Meat	6	Servings

INGREDIENTS

2	lb	Five-flower pork
		Water to cover (up to)
3		Pieces taro
3	sl	Fresh ginger root (up to)
2		Cloves garlic
1/4	c	Red bean cheese (see recipe)
2	tb	Brown sugar
3	tb	Soy sauce
1	tb	Honey
1/2	ts	Five spices (up to)
3	tb	Oil
1/2	ts	Salt
1	tb	Sherry

INSTRUCTIONS

1. Cut pork in 2-inch strips with the grain. Bring water to a boil; add
pork and cook, uncovered, 10 minutes. Drain, discarding liquid. Let meat
cool, then cut against the grain in 1/4-inch slices.
2. Peel taro; cut in 1/4-inch slices, then in 1-1/2 inch cubes. (Set
aside in a bowl of cold water; drain before using.) Mince ginger root and
garlic.
3. Mash red bean cheese, then blend well with sugar, soy sauce, honey
and Five Spices.
4. Heat oil. Add salt, then minced garlic and ginger. Stir-fry a few
times. Add pork and stir-fry to heat through (about 1 minute). Stir in
sherry until it evaporates.
5. Add red bean cheese mixture and stir-fry until pork is completely
coated. Remove from heat.
6. Arrange pork and taro cubes in alternating layers in a heatproof
bowl. Steam on a rack 1 hour (see HOW-TO SECTION).
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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