• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Braised Tung-Po Pork #1

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 1 Scallion
  • 2 sl Fresh ginger root
  • 1 tb Sugar
  • 2 tb Sherry
  • 4 tb Soy sauce
  • 1 ts Salt
  • 3 tb Oil
  • 2 lb Pork
  • 2 c Water
  • 1 Head Mustard cabbage

 Directions

1. Cut scallion in 1/2-inch sections. Slice ginger root. Combine sugar,
sherry, soy sauce and salt.

2. 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.

3. 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.

4. 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.

5. 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).

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