Braised Five Flower Pork,Red Bean Cheese Recipe

• 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

1. 1.
2. Cut pork in 1-inch cubes, so there is skin on one side of each piece.
3. Slice ginger root.
4. 2.
5. Bring water to a boil.
6. Add in pork and cook, uncovered, 10 min.
7. Drain, discarding liquid.
8. Let meat cold, then rub with soy sauce.
9. 3.
10. Mash red bean cheese.
11. Blend to a paste with sugar, sherry, remaining soy sauce and salt.
12. 4.
13. Heat oil in a heavy pan.
14. Add in ginger, then meat, and brown quickly on all sides.
15. 5.
16. Add in red bean cheese mix, stirring to coat meat.
17. Then turn each pork cube, skin side down, with as many touching the bottom of the pan as possible.
18. 6.
19. Add in stock and bring to a boil.
20. Then simmer, covered, till meat is very tender (about 2 hrs).
21. Skim off fat at intervals.
22. 7.
23. Drain pork cubes; arrange on a serving platter, skin side up.

pork, ginger root water, red bean cheese, sugar, sherry, soy sauce, salt, oil, stock

Taken from cookeatshare.com/recipes/braised-five-flower-pork-red-bean-cheese-90582 (may not work)