Name: Pork Stew (Mun Jiu Yuk)
Cuisine: China
Ingredients: 1 teaspoon sesame oil; 1 large green bell pepper, cut into 1½-inch cubes; 1½ pounds fresh pork butt or shoulder, with most but not all of fat trimmed; 1 garlic clove, minced; 1½ tablespoons white wine; ½ cup chicken broth; ¼ cup diced shallots; 1 garlic clove, whole; 1 large red bell pepper, cut into 1½-inch cubes; 1 slice of ginger; 4 to 5 cups peanut oil; Pinch of white pepper; 2 teaspoons light soy sauce; 1½ teaspoons sugar; 1½ tablespoons oyster sauce; 1½ tablespoons catsup; 1¼ teaspoons salt; 2 tablespoons cornstarch

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

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

Method

Cut fresh pork into 1½-inch cubes. Coat with cornstarch. Spread pork in a single layer in a strainer.
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.
Pour

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