Four Happiness. Pork
        From Rhonda Parkinson, Your Guide to Chinese Cuisine.

The author writes of this Shanghai specialty: "You will not find 
this dish on restaurant menus because it is too time-consuming.
However, it is as common to Chinese families as roast beef is to 
Western families. It is delicious With steamed buns and any
vegetable dish. Serves 4 to 6.


              1 1/2 pounds lean pork
              1 cup water
              2 tablespoons sherry
              6 tablespoons dark soy sauce
              2 slices ginger
              1 5callion
              2 tablespoons sugar

PREPARATION:

Put pork in boiling water. Boil 1 minute. Drain. Rinse in cold water.

Cut pork in 2-inch cubes.

Put pork and 1 cup water in an earthenware or any other heavy pot. 
Bring water to boll. Add therry, soy sauce. ginger, and scallion.

Cover pot tightly. Simmer over very low heat 2 hours.

Add sugar. Bring to high heat. Baste until gravy coats the meat.

May be prepared in advance. May be frozen. Reheat before serving.

from Madame Wong's Long-Life Chinese Cookbook.