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Braised Pork, Guangzhou Style


Braised Pork, Guangzhou Style
1 pound streaky pork
1/2 teaspoon soy sauce
1 teaspoon cooking oil
2/3 pound of arrowroot (or taro)
1 teaspoon preserved beancurd, mashed
1/2 teaspoon mashed garlic
1/2 teaspoon cooking wine
1/4 teaspoon ground star anise
1/2 teaspoon sugar
1/2 teaspoon cornstarch
1/2 pound of green vegetables
1. Clean the streaky pork and boil it in an earthen pot in hot water until seventy percent cooked. Then add the soy sauce.
2. Heat a wok or frypan, add the cooking oil, and then the pork stirring this until the color of its surface turns scarlet. Then put the pork into cold water, and when it is cold, cut it into many oblong-shaped pieces.
3. Peel and clean the arrowroots then boil them in hot water until tender, then cut them into oblong-shaped pieces matching the pork pieces.
4. Put pork in a bowl with the mixture of preserved beancurd, mashed garlic, cooking wine, ground star anise, and sugar.
5. Put each piece of pork with a piece of arrowroot with its skin down into a bowl, then steam over boiling water for forty minutes.
6. Boil vegetables until bright green, strain and put them under the bowl, and top with the pork and arrowroot carefully turned over onto the greens. Mix a tablespoon of cool water or cooled vegetable liquid with the cornstarch and pour over the pork. Then serve.

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