Grandma'S Stewed Pork

• 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
• 3/4 cup soy sauce
• 2 tbsps granulated or brown sugar
• Scallion rings to garnish

1. Marinate the pork with the ginger, scallions and a little bit of soy sauce before cooking to boost the flavors.
2. Heat the oil in a pan and add the pork, ginger and scallions. Stir-fry until the pork is lightly browned.
3. 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.
4. 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!

tbsps oil, pork shoulder, ginger root, scallions, star anise chinese five spice powder, sherry, soy sauce, brown sugar, scallion

Taken from www.epicurious.com/recipes/member/views/grandmas-stewed-pork-50069150 (may not work)