Braised tung-po pork #1
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Braised tung-po pork #1
  Pork    Meat  
Last updated 6/12/2012 1:10:06 AM. Recipe ID 37223. Report a problem with this recipe.
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      Title: Braised tung-po pork #1
 Categories: Meat
      Yield: 6 Servings
 
      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
 
     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).
  
  From , ISBN 0-517-65870-4.




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Recipe ID 37223 (Apr 03, 2005)

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