Recipe - Basic Red-Simmered Pork

3 pound Pork
1 (up to)
2 cup Water
4 sl Fresh ginger root
One half cup Soy sauce
2 tablespoon Sherry
1 teaspoon Salt
2 teaspoon Sugar
Additional ingredients are
in instructions; if desired

1. Cut pork in 11/2inch cubes. Place with water in a heavy saucepan and
bring quickly to a boil.

2. Meanwhile, slice and crush ginger root. Then add to pan along with
soy sauce, sherry and salt. Simmer, covered, 1 hour.

3. Add sugar. Turn meat over and simmer, covered, 30 minutes more.

VARIATIONS: For the white sugar, substitute brown sugar.

In step 2 add any of the following:

2 scallion stalks, cut in 1inch sections

2 garlic cloves, crushed

2 cloves star anise

1 cup onion, cut or sliced up

One fourth pound dried Chinese cabbage (soaked); omit the salt

One fourth pound salted haddock or other dried fish (soaked), cut in 1inch
squares; omit the salt

In step 3, add One half cup lily buds (soaked) and 2 tablespoons cloud ear
mushrooms (soaked).

During the last hour of cooking, add any of the following:

1 bunch carrots, peeled and cut or sliced up rollingcut style

2 Pounds Chinese white turnips, peeled, cut in 1One half inch cubes

6 celery stalks, cut in 1One half inch sections

6 or more eggs, hardboiled and shelled

2 cups fresh squid, cut in 1inch sections

One half pound peastarch noodles, boiled 20 minutes, then drained, and added
with 1One half cups boiling water

During the last 20 minutes, add 2 or 3 bean curd cakes, cut in quarters
or cubed, and/or 2 cups bamboo shoots, cut in large chunks.

During the last 3 minutes, add 1 can abalone, cut in 1/4inch slices.
Also substitute 1 cup abalone liquid for the water in step 1.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.