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Name: Braised Tung-Po Pork #1
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 Scallion; 1 tb Sugar; 2 tb Sherry; 4 tb Soy sauce; 2 lb Pork; 2 sl Fresh ginger root; 2 c Water; 1 Head Mustard cabbage; 1 ts Salt; 3 tb Vegetable oil

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INGREDIENTS

1 Scallion
1 tb Sugar
2 tb Sherry
4 tb Soy sauce
2 lb Pork
2 sl Fresh ginger root
2 c Water
1 Head Mustard cabbage
1 ts Salt
3 tb Vegetable oil

INSTRUCTIONS

1. Cut scallion in 1/2-inch sections. Slice ginger root. Combine sugar, sherry, soy sauce and salt. 2. Heat oil. Add ginger and scallion and stir-fry a few times. Stir in sugar-sherry mixture to blend. Add pork and cook over low heat, turning constantly for even coloring. 3. Meanwhile bring water to a boil in another pan; then add to pork. Simmer, covered, until done (about 1-1/2 hours). Separate mustard cabbage leaves. 4. Remove pork, but not liquids, from pan. Add cabbage leaves and cook, uncovered, 20 minutes, stirring occasionally. Meanwhile cut pork in slices 1/4 inch thick. 5. Drain cabbage. Transfer to a serving platter. Arrange pork slices on top. Pour gravy over and serve. VARIATION: In step 3, cook with pork, 1/4 cup dried haddock, squid or turnip (soaked). From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.

NOTES

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Braised Tung-Po Pork #1

1 Scallion
1 tb Sugar
2 tb Sherry
4 tb Soy sauce
2 lb Pork
2 sl Fresh ginger root
2 c Water
1 Head Mustard cabbage
1 ts Salt
3 tb Vegetable oil

1. Cut scallion in 1/2-inch sections. Slice ginger root. Combine sugar,  sherry, soy sauce and salt.       2. Heat oil. Add ginger and scallion and stir-fry a few times. Stir in  sugar-sherry mixture to blend. Add pork and cook over low heat, turning  constantly for even coloring.       3. Meanwhile bring water to a boil in another pan; then add to pork.  Simmer, covered, until done (about 1-1/2 hours). Separate mustard cabbage  leaves.       4. Remove pork, but not liquids, from pan. Add cabbage leaves and cook,  uncovered, 20 minutes, stirring occasionally. Meanwhile cut pork in slices      1/4    inch thick.       5. Drain cabbage. Transfer to a serving platter. Arrange pork slices on  top. Pour gravy over and serve.       VARIATION: In step 3, cook with pork, 1/4 cup dried haddock, squid or  turnip (soaked).    From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded  from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (212g)
Recipe Makes: 6 Servings

Calories: 942
Calories from Fat: 867 (92%)

Amt Per Serving		% DV

	Total Fat 96.3g	128 %
	Saturated Fat 34g	170 %
	Monounsaturated Fat 46.9g
	Polyunsanturated Fat 11g
Cholesterol 101.5mg		31 %
Sodium 924.3mg		32 %
Potassium 190.7mg		5 %
Total Carbohydrate 8.1g		2 %
	Dietary Fiber 0.4g	1 %
	Sugars, other 7.7g
Protein 9g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 942

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