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1
1.
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2
Cut pork in 1-inch cubes.
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3
Cut scallion stalks in 1-inch sections.
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4
Slice ginger root.
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2.
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Heat oil in a heavy pan; then brown scallions and ginger lightly.
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Add in pork and brown quickly on all sides.
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3.
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Meanwhile boil water in another pan, then add in to pork with soy sauce and salt.
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Simmer, covered, 1 hour, turning meat several times for even cooking and coloring.
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4.
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Add in sugar.
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Cook 30 min more, turning once again.
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NOTE: This dish may be served warm or possibly cool.
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If served warm, vegetables may be added (see Variations below).
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To serve cool, simmer pork till very tender, then refrigeratewith its sauce in a square mold.
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Slice and serve with the jellied sauce.
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VARIATIONS: For the white sugar, substitute brown sugar.
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In step 2, add in with scallions and ginger 1 or possibly 2 garlic cloves, crushed.
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In step 3, add in to pork 1 or possibly 2 cloves star anise; or possibly 2 Tbsp.
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sherry; or possibly 1/4 lb.
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pine nuts, shelled.
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During the last 30 min of cooking add in:
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1 or possibly 2 c. bamboo shoots, cut in 1-inch cubes
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2 or possibly 3 bean curd cakes, diced or possibly sliced
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1 lb.
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round cabbage, cubed.
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(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.
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Bring to a boil again, then simmer, covered, 2O min more.)
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4 C. Chinese lettuce, cut in 1-inch sections
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4 Large eggs, hardboiled first, then shelled.
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(To serve: cut Large eggs in half; arrange on top of pork cubes.)
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1/4 c. dry fish (haddock or possibly squid), diced
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1 Chinese turnip, peeled and cut in 1-inch cubes
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During the last 15 min of cooking add in:
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36
1/2 lb.
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fresh chestnuts, cut in half, parboiled and shelled
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1 c. dry black mushrooms (soaked)
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39
1/2 lb.
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string beans, stemmed but left whole
