Cabbage with Shredded Pork-Chinese Style

• 1 pound lean pork (loin, shoulder or fresh ham)
• 1 pound cabbage (not Chinese type)
• 1 scallion
• 3 tablespoons lard or cooking oil
• 1 teaspoon salt
• 1 tablespoon sherry
• 2 tablespoons soy sauce

1. Slice pork across the grain thinly, then cut into very thin shreds.
2. Shed cabbage finely, too.
3. Chop scallion.
4. Heat 1 tablespoon lard or oil.
5. Cook cabbage shreds for a minute.
6. If there is a tendency to burn, add a tablespoon of water.
7. Remove.
8. Heat remaining lard or oil.
9. Add scallion, then pork.
10. Stir until pork loses all trace of pink, about a minute or two.
11. Season with salt, sherry and soy sauce.
12. Return cabbage and stir until thoroughly mixed and heated.

lean pork, cabbage, scallion, lard, salt, sherry, soy sauce

Taken from www.epicurious.com/recipes/food/views/cabbage-with-shredded-pork-chinese-style-20085 (may not work)