The author writes of this Shanghai specialty: "You will not find this dish on restaurant menus because it is too time-consuming. However, it is as common to Chinese families as roast beef is to Western families. It is delicious with steamed buns and any vegetable dish." Serves 4 to 6.
More Chinese Pork Recipes
More Chinese Pork Recipes
Prep Time: 15 minutes
Cook Time: 2 hours, 15 minutes
Ingredients:
- 1 1/2 pounds lean pork
- 1 cup water
- 2 tablespoons sherry
- 6 tablespoons dark soy sauce
- 2 slices ginger
- 1 scallion
- 2 tablespoons sugar
Preparation:
Put pork in boiling water. Boil 1 minute. Drain. Rinse in cold water.
Cut pork in 2-inch cubes.
Put pork and 1 cup water in an earthenware or any other heavy pot. Bring water to boil. Add sherry, soy sauce, ginger, and scallion.
Cover pot tightly. Simmer over very low heat 2 hours.
Add sugar. Bring to high heat. Baste until gravy coats the meat.
May be prepared in advance. May be frozen. Reheat before serving.
Reprinted with permission from Madame Wong's Long-Life Chinese Cookbook.
Cut pork in 2-inch cubes.
Put pork and 1 cup water in an earthenware or any other heavy pot. Bring water to boil. Add sherry, soy sauce, ginger, and scallion.
Cover pot tightly. Simmer over very low heat 2 hours.
Add sugar. Bring to high heat. Baste until gravy coats the meat.
May be prepared in advance. May be frozen. Reheat before serving.
Reprinted with permission from Madame Wong's Long-Life Chinese Cookbook.
