Braised Tung Po Pork Recipe
Do you want an easy to make but great in taste Braised Tung Po Pork recipe? The delicious Chinese Braised Tung Po Pork is mostly prepared with Pork as the main ingredient. One trial wont be enough for this Braised Tung Po Pork recipe, I am sure you will be making it again!.
Ingredients
1 scallion
2 slices fresh ginger root
1 tablespoon sugar
2 tablespoons sherry
4 tablespoons soy sauce
1 teaspoon salt
3 tablespoons oil
2 pounds pork
2 cups water
1 head mustard cabbage
Directions
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.
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.
