Recipe - Thrice-Cooked Pork

2 pound Fiveflower pork
Water to cover
2 (up to)
3 Pieces taro
3 sl Fresh ginger root
1 (up to)
2 Cloves garlic
One fourth cup Red bean cheese (see recipe)
2 tablespoon Brown sugar
3 tablespoon Soy sauce
1 tablespoon Honey
One half teaspoon Five spices
2 (up to)
3 tablespoon Oil
One half teaspoon Salt
1 tablespoon Sherry

1. Cut pork in 2inch 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 1/4inch slices.

2. Peel taro; cut in 1/4inch slices, then in 1One half 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. Stirfry a few
times. Add pork and stirfry to heat through (about 1 minute). Stir in
sherry until it evaporates.

5. Add red bean cheese mixture and stirfry 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 HOWTO SECTION).

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