Side Pannel
Braised Tung-Po Pork #1
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).
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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