Chinese Pork And Ginger Casserole
- 30 ml vegetable oil
- 1 small onion, skinned and finely chopped
- 2 1/2 cm ginger
- 700 g pork, cubed (shoulder or sparerib)
- 30 ml dry sherry
- 15 ml soy sauce
- 300 ml ginger ale
- 2 1/2 ml five-spice powder
- salt and pepper
- 50 g gingerroot, sliced
- 1/2 red pepper, cored, seeded and sliced
- 1/2 yellow pepper, cored, seeded and sliced
- Heat the oil in a flameproof casserole , add the onion and fry gently for 4 minutes until soft but not coloured.
- Meanwhile, skin the root ginger and then crush the flesh with a mortar and pestle.
- Add the crushed ginger to the casserole with the pork, increase the heat and fry until meat is browned on all sides.
- Stir in the sherry and soy sauce, then the ginger ale, five-spice and seasoning to taste. Bring slowly to boiling point, stirring, then lower the heat, cover jand simmer for about 1 hour until the pork is just tender.
- Add the stem ginger and pepper sliced to the asserole and continue cooking for a further 10 minutes. Serve hot.
vegetable oil, onion, ginger, pork, sherry, soy sauce, ginger ale, fivespice powder, salt, gingerroot, red pepper, yellow pepper
Taken from www.food.com/recipe/chinese-pork-and-ginger-casserole-431829 (may not work)