|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 1g||2%|
|Total Sugars 5g|
|Vitamin C 4mg||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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."
Reprinted with permission from Madame Wong's "Long-Life Chinese Cookbook."
1 1/2 pounds lean pork
1 cup water
2 tablespoons sherry
6 tablespoons dark soy sauce
2 slices ginger
2 tablespoons sugar
Put pork in boiling water. Boil 1 minute. Drain. Rinse in cold water.
Cut pork into 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.