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Braised Pork with Soy Sauce

Pork

Braised Pork with Soy Sauce
Cut five hundred grams of streaky pork (known these days as belly pork) into cubes, then blanch these pieces in boiling water. Then remove the pork from the pot and wipe the pieces dry. Put a spoonful of oil in the pot and add the pork and after the oil reaches 180 degrees C, stir it often and remove the ork when some oil had rendered. Pour out the rest and sprinkle the pork with a few minced scallions and a few slices of ginger. Stir for one minute, then add some yellow wine, one spoon of brown sugar, and some of both light and dark soy sauce. After the liquid turns red and gets thick, add one stick of cinnamon, a few dried fennel seeds and a dash of salt. Now turn the heat to high and bring it to the boil. Next reduce the heat to low and simmer this mixture for one hour, stirring once or twice. When the pork is coated with the liquid that has become thick, it is ready to serve on a platter.

                                                                                                                                                       
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