Ingredients
2 tbsps oil
2 lb pork shoulder, butt or lean sides, cut into 2 inch cubes
3 slices ginger root
4 scallions, cut into 2 inch pieces
3 whole star anise / Chinese five spice powder
5 tbsps dry sherry
¾ cup soy sauce
2 tbsps granulated or brown sugar
Scallion rings to garnish
Preparation
Marinate the pork with the ginger, scallions and a little bit of soy sauce before cooking to boost the flavors. Heat the oil in a pan and add the pork, ginger and scallions. Stir-fry until the pork is lightly browned. Transfer the meat to a saucepan, using a slotted spoon. Reserve the ginger and scallions. Add the anise, sherry, soy sauce, sugar and sufficient water to cover the meat. Bring to the boil, then cover and simmer for 1 hour or until the pork is tender, shaking the pan occasionally to prevent sticking. Arrange the scallions around the edge of a warmed serving plate. Place the ginger in the center and pile the pork on top. Serve hot garnished with a few scallion rings. Best served over rice!
