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Ingredientes
- 2 lb Pork
- 2 x Scallion stalks
- 2 slc Fresh ginger root
- 2 1/2 Tbsp. Oil
- 2 1/2 c. Water
- 1/2 c. Soy sauce
- 1 tsp Salt
- 1 Tbsp. Sugar
Direcciones
- 1. Cut pork in 1-inch cubes. Cut scallion stalks in 1-inch sections.
- Slice ginger root.
- 2. Heat oil in a heavy pan; then brown scallions and ginger lightly. Add in pork and brown quickly on all sides.
- 3. Meanwhile boil water in another pan, then add in to pork with soy sauce and salt. Simmer, covered, 1 hour, turning meat several times for even cooking and coloring.
- 4. Add in sugar. Cook 30 min more, turning once again.
- NOTE: This dish may be served warm or possibly cool. If served warm, vegetables may be added (see Variations below). To serve cool, simmer pork till very tender, then refrigeratewith its sauce in a square mold. Slice and serve with the jellied sauce.
- VARIATIONS: For the white sugar, substitute brown sugar.
- In step 2, add in with scallions and ginger 1 or possibly 2 garlic cloves, crushed.
- In step 3, add in to pork 1 or possibly 2 cloves star anise; or possibly 2 Tbsp. sherry; or possibly 1/4 lb. pine nuts, shelled.
- During the last 30 min of cooking add in:
- 1 or possibly 2 c. bamboo shoots, cut in 1-inch cubes
- 2 or possibly 3 bean curd cakes, diced or possibly sliced
- 1 lb. round cabbage, cubed. (When cabbage turns a rich red after 10 min of cooking, add in 6 dry black mushrooms (soaked) and 1/4 c. dry shrimp (soaked), plus the mushroom-soaking water. Bring to a boil again, then simmer, covered, 2O min more.)
- 4 C. Chinese lettuce, cut in 1-inch sections
- 4 Large eggs, hardboiled first, then shelled. (To serve: cut Large eggs in half; arrange on top of pork cubes.)
- 1/4 c. dry fish (haddock or possibly squid), diced
- 1 Chinese turnip, peeled and cut in 1-inch cubes
- During the last 15 min of cooking add in:
- 1/2 lb. fresh chestnuts, cut in half, parboiled and shelled
- 1 c. dry black mushrooms (soaked)
- 1/2 lb. string beans, stemmed but left whole
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 6 servings | |
| Calories 251 | |
| Calories from Fat 119 | 47% |
| Total Fat 13.33g | 17% |
| Saturated Fat 3.07g | 12% |
| Trans Fat 0.15g | |
| Cholesterol 65mg | 22% |
| Sodium 1643mg | 68% |
| Potassium 559mg | 16% |
| Total Carbs 4.19g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 2.58g | 2% |
| Protein 27.14g | 43% |
