2 lb pork shoulder, butt or lean sides, cut into 2 inch cubes
3 slices ginger root
4 scallions, cut into 2 inch pieces
3 whole star anise
5 tbsps dry sherry
¾ cup soy sauce
2 tbsps granulated or brown sugar
Scallion rings to garnish
Heat the oil in a pan and add the pork, ginger and scallions. Stir-fry until the pork is lightly browned.
Transfer the meat to a saucepan, using a slotted spoon. Reserve the ginger and scallions. Add the anise, sherry, soy sauce, sugar and sufficient water to cover the meat. Bring to the boil, then cover and simmer for 1 hour or until the pork is tender, shaking the pan occasionally to prevent sticking.
Arrange the scallions around the edge of a warmed serving plate. Place the ginger in the center and pile the pork on top. Serve hot garnished with a few scallion rings.
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