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Add a photoServings: 6
Ingredients
- 2 lb Five-flower pork
- 5 slc Fresh ginger root Water to cover Soy sauce
- 1/4 c. Red bean cheese (see recipe)
- 2 Tbsp. Sugar
- 2 Tbsp. Sherry
- 2 Tbsp. Soy sauce
- 1 tsp Salt
- 2 1/2 Tbsp. Oil
- 2 c. Stock
Directions
- 1. Cut pork in 1-inch cubes, so there is skin on one side of each piece.
- Slice ginger root.
- 2. Bring water to a boil. Add in pork and cook, uncovered, 10 min.
- Drain, discarding liquid. Let meat cold, then rub with soy sauce.
- 3. Mash red bean cheese. Blend to a paste with sugar, sherry, remaining soy sauce and salt.
- 4. Heat oil in a heavy pan. Add in ginger, then meat, and brown quickly on all sides.
- 5. Add in red bean cheese mix, stirring to coat meat. Then turn each pork cube, skin side down, with as many touching the bottom of the pan as possible.
- 6. Add in stock and bring to a boil. Then simmer, covered, till meat is very tender (about 2 hrs). Skim off fat at intervals.
- 7. Drain pork cubes; arrange on a serving platter, skin side up.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 6 servings | |
| Calories 83 | |
| Calories from Fat 52 | 63% |
| Total Fat 5.84g | 7% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.15g | |
| Cholesterol 0mg | 0% |
| Sodium 949mg | 40% |
| Potassium 59mg | 2% |
| Total Carbs 5.31g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 4.67g | 3% |
| Protein 1.26g | 2% |
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