Braised Ginger Pork

• pork loin, cut into 1-inch cubes↗2 lbs
• all-purpose flour↗4 -6 tablespoons
• sesame oil↗3 tablespoons
• chicken broth (or water)↗1⁄3 cup
• soy sauce↗1⁄3 cup
• sherry wine (shoshang rice cooking wine)↗2 tablespoons
• onion, chopped↗1⁄4 cup
• garlic clove, minced↗1
• ground ginger↗1 teaspoon
• pepper↗1 dash
• dried red pepper flakes↗

  to taste (optional)

Step-by-step instructions

1. 1

   Place 4 tbls. flour in a large zip-type plastic bag. Place 1/4 of the meat in bag, shaking until meat is covered with flour. Remove meat to plate. Repeat with remaining meat,in batches, adding more flour if needed.

2. 2

   Heat oil in dutch oven or large skillet. Add half of meat and brown quickly; remove meat and set aside. Brown remaining meat; remove and set aside.

3. 3

   Pour off excess oil from pan.

4. 4

   Add sherry to pan- cook for 1 minute or so. Add onion, garlic, ginger and cook until softened and translucent. Add soy sauce and stock/water.

5. 5

   Return meat to pan and simmer, covered for 15 minutes, or until meat is tender.

6. 6

   Serve over rice noodles or rice - add pepper to taste and chopped green onions if desired.