Free Recipe Thrice-Cooked Pork
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Thrice-Cooked Pork Recipe
2 lb Five-flower pork
Water to cover
2 -(up to)
3 Pieces taro
3 sl Fresh ginger root
1 -(up to)
2 Cloves garlic
1/4 c Red bean cheese (see recipe)
2 tb Brown sugar
3 tb Soy sauce
1 tb Honey
1/2 ts Five spices
2 -(up to)
3 tb Oil
1/2 ts Salt
1 tb Sherry
Thrice-Cooked Pork Preparation
1. Cut pork in 2-inch strips with the grain. Bring water to a boil; add pork and cook, uncovered, 10 minutes. Drain, discarding liquid. Let meat cool, then cut against the grain in 1/4-inch slices. 2. Peel taro; cut in 1/4-inch slices, then in 1-1/2 inch cubes. (Set aside in a bowl of cold water; drain before using.) Mince ginger root and garlic. 3. Mash red bean cheese, then blend well with sugar, soy sauce, honey and Five Spices. 4. Heat oil. Add salt, then minced garlic and ginger. Stir-fry a few times. Add pork and stir-fry to heat through (about 1 minute). Stir in sherry until it evaporates. 5. Add red bean cheese mixture and stir-fry until pork is completely coated. Remove from heat. 6. Arrange pork and taro cubes in alternating layers in a heatproof bowl. Steam on a rack 1 hour (see HOW-TO SECTION). From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.
Cooking Temperature:
Recipe Serves: 6
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