Prep 20 mins
Cook 2 hrs
A 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." From Madame Wong's Long-Life Chinese Cookbook.
- 1 1⁄2 lbs lean pork
- 1 cup water
- 2 tablespoons sherry wine
- 6 tablespoons dark soy sauce
- 2 slices gingerroot
- 1 scallion
- 2 tablespoons sugar
- 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 scallions.
- 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.
Other than the long cooking time, it is really easy to make.