I was listening to NPR’s Weekend Edition: Sunday, when I heard a familiar voice, followed by a familiar theme. The voice was from Sasha Gong, a woman who I knew from graduate school (I believe she is now the head of Voice of America’s Chinese department). Since graduate school, she’s become even more politically active than she was back then, at least as far as I can tell over the internet; here’s one of her websites on Freedom Works.
Listen to the story on NPR.
Below is one of the recipes from the cookbook.
Recipe: Braised Pork in Soy Sauce
1 lb. (450 g.) pork shoulder
1 large piece ginger, about 1 inch (2.5 cm.) on a side
1 Tbsp. (15 ml.) cooking oil
4 Tbsp. (50 g.) sugar
4 Tbsp. (60 ml.) soy sauce
1 cinnamon stick (1/2 tsp. or 5 g. powdered cinnamon may be substituted)
1/2 cup (120 ml.) rice wine (or any other wine)
This dish is traditionally made with pork belly, but it’s hard to find in many supermarkets and it’s far fattier than other cuts. There’s enough fat in pork shoulder to give the dish a great taste, and still save a few calories and maybe a hardened artery.
Cut the pork shoulder into cubes, about one inch (2.5 cm.) on each side. Smash the ginger with the side of a cleaver; no need to peel it.
Heat a wok and add the oil. When it begins to smoke, add the ginger and then the sugar. Once the sugar has dissolved completely, add the pork. Stir-fry the mixture until most of the liquid has evaporated, but not until it is completely dry. Then add the soy sauce, cinnamon and wine.
Mix well and then cover the wok tightly. Turn the heat down to medium and let simmer for 1/2 hour. Remove and serve.