Basic red-simmered pork
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Basic red-simmered pork
  Pork    Meat    Basics  
Last updated 6/12/2012 1:07:23 AM. Recipe ID 33359. Report a problem with this recipe.
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      Title: Basic red-simmered pork
 Categories: Meat
      Yield: 8 Servings
 
      3 lb Pork
      1    -(up to)
      2 c  Water
      4 sl Fresh ginger root
    1/2 c  Soy sauce
      2 tb Sherry
      1 ts Salt
      2 ts Sugar
           Additional ingredients are
           -in instructions; if desired
 
     1. Cut pork in 1-1/2inch cubes. Place with water in a heavy
  saucepan and bring quickly to a boil.
  
     2. Meanwhile, slice and crush ginger root. Then add to pan along
  with soy sauce, sherry and salt. Simmer, covered, 1 hour.
  
     3. Add sugar. Turn meat over and simmer, covered, 30 minutes more.
  
     VARIATIONS: For the white sugar, substitute brown sugar.
  
     In step 2 add any of the following:
  
     2 scallion stalks, cut in 1-inch sections
  
        2    garlic cloves, crushed
  
        2    cloves star anise
  
        1    cup onion, sliced
  
     1/4 pound dried Chinese cabbage (soaked); omit the salt
  
     1/4 pound salted haddock or other dried fish (soaked), cut in
  1-inch squares; omit the salt
  
     In step 3, add 1/2 cup lily buds (soaked) and 2 tablespoons cloud
  ear mushrooms (soaked).
  
     During the last hour of cooking, add any of the following:
  
     1 bunch carrots, peeled and sliced rolling-cut style
  
     2 Pounds Chinese white turnips, peeled, cut in 1-1/2 inch cubes
  
     6 celery stalks, cut in 1-1/2 inch sections
  
     6 or more eggs, hardboiled and shelled
  
     2 cups fresh squid, cut in 1-inch sections
  
     1/2 pound peastarch noodles, boiled 20 minutes, then drained, and
  added with 1-1/2 cups boiling water
  
     During the last 20 minutes, add 2 or 3 bean curd cakes, cut in
  quarters or cubed, and/or 2 cups bamboo shoots, cut in large chunks.
  
     During the last 3 minutes, add 1 can abalone, cut in 1/4-inch
  slices. Also substitute 1 cup abalone liquid for the water in step 1.
  
  From , ISBN 0-517-65870-4.




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Recipe ID 33359 (Apr 03, 2005)

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