On 5/13/2013 11:08 AM, Paul M. Cook wrote:
> Slice boneless pork but into 1/2 inch slices
>
> Marinate in sesame oil, soy sauce, crushed garlic, crushed ginger and water
> for 30 minutes to an hour. All measurements to taste.
>
> Brown in pan in hot oil then drain off oil, add 2 cups thinly sliced leaks,
> more garlic and ginger, sesame oil, Chinese cooking wine and two teaspoons
> sugar. Braise for 20-30 minutes turning once or twice.
>
> Serve with steamed rice.
>
> It makes a very tender and tasty dish. The sugar makes for a thicker sauce.
> It really does not come through in the flavor profile. I often omit it and
> it still comes out great.
>
>

Sounds tasty - will try it next time. Too bad I didn't read this
yesterday. Last night I made pork adobo.

Cut pork butt into cubes, cover with water and boil for 5 minutes. Drain
water and rinse meat until water is clean. Add water almost to cover,
add shoyu, garlic, whole peppercorn, 4 or 5 bay leaves, a little ginger,
and vinegar. Boil for 40 minutes until tender and liquid is reduced. You
can serve it wet or how I like it, dry - remove cover and boil until the
liquid is almost gone and it starts splattering. As usual, serve with
steamed rice.