Pork Stew

Mun Jiu Yuk

Preparation info
    • Difficulty

      Easy

Appears in
The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

  • About

The reaction from my students to this preparation is usually, “Is this Chinese?” and “Do they really have shallots in China?” The answers are yes and yes. It is very Chinese, traditionally a dish in Shanghai banquets, and favored because it can be prepared in advance. In Shanghai it is also made with pork spareribs.

Ingredients

  • pounds fresh pork butt or shoulder, with most but not all of fat trimmed
  • 2 tablespoons cornstarch

Method

  1. Cut fresh pork into 1½-inch cubes. Coat with cornstarch. Spread pork in a single layer in a strainer.
  2. Heat peanut oil in a wok to 375° to 400°F. Add the slice of ginger and the whole garlic clove. When garlic browns, add pork in the strainer. Oil-blanch the coated pork in the hot oil for 2 minutes. Remove, allow to drain over a bowl, and reserve.
  3. Pour