Tung Po Pork Recipe #379737
A recipe from Madame Wong's Long-Life Chinese Cookbook. May be prepared ahead of time or frozen.
by kellychris
6¼ hours | 15 min prep
SERVES 4 -6 , 1 pot
- 1 1/2 lbs pork loin
- water
- 1 teaspoon salt
- 2 tablespoons sherry wine
- 4 cups dark soy sauce
- 1 tablespoon sugar
- 1 slice ginger
- 1 scallion, cut into quarters
- 2 star anise
- Cut pork into 6 squares.
- Rub with salt.
- Cover pork with boiling water.
- Boil 1 minute.
- Remove.
- Rinse in cold water.
- Drain.
- Put pork in earthenware pot or casserole.
- Add remaining ingredients.
- Cover.
- Place pot in steamer.
- Cover tightly and steam over boiling water for 6 hours.
- Add water when needed.
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5 stars