| 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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