Hung Shao Pork

• 1 lb lean belly pork strips, chopped into postage stamp sized squares if you like but it's not really necessary. (Other cheap cuts of pork are also good; try the hock. And leave the skin on; it goes gelatinous and)
• 4 tablespoons light soy sauce
• 2 tablespoons tamari
• to taste oyster sauce, one big splodge
• 1 inch fresh gingerroot, finely chopped
• 4 cloves garlic, finely chopped
• 1 cinnamon stick
• 2 star anise
• 1 teaspoon szechuan peppercorns, dry fried
• 2 tablespoons sugar
• 1/2 cup sherry wine (optional)
• 1 pinch msg (if, like me, you have no shame. Just please don't mention this to my mother.) (optional)

1. Stir-fry ginger and garlic in a big casserole dish.
2. Place pork in, skin down.
3. (Pluck it with tweezers first if it bears an unhealthy resemblance to your husband's back). Add everything else and a couple of cups of water.
4. Cover and simmer over a very low heat for an hour.
5. Turn the pork over.
6. Simmer again for an hour.
7. Fish the meat out and put it in a bowl.
8. Reduce sauce a bit, taste, and add more soy/oyster sauce if you think it's needed.
9. Strain through a sieve, pour over meat and enjoy.
10. I like to leave the meat, covered with the sauce, in the fridge for at least 24 hours before eating; the flavours intensify to a surprising extent. (It's also easier to remove fat from the top at this stage, when it's set.) Serve with rice; it's also good in sandwiches.
11. (The cold sauce turns into a delicious jelly.)

lean belly pork strips, soy sauce, tamari, oyster sauce, gingerroot, garlic, cinnamon, anise, szechuan peppercorns, sugar, sherry wine, please

Taken from www.food.com/recipe/hung-shao-pork-3437 (may not work)