Almond Pork

1 min read

Almond Pork

serves 4

This dish invigorates the functions of the spleen and tones the lungs. It reduces phlegm, relieves coughing, alleviates breathing problems, and is frequently prescribed to people suffering from chronic bronchitis.

1 tablespoon (15 grams) almond meats

Water for soaking

1 tablespoon (15 milliliters) cooking oil

2 tablespoons (30 grams) sugar

1 pound (500 grams) pork, cut into 1-inch pieces

1 teaspoon (5 grams) chopped onion

1 teaspoon (5 grams) chopped ginger

2 tablespoons (30 milliliters) soy sauce

1 tablespoon (15 milliliters) cooking wine

4 cups (1 liter) water for cooking, plus more as needed

Place the almonds in a small bowl, cover with hot water, and soak for 2 hours or until you can remove the skin with ease. Heat the oil in a wok or frying pan. Add the sugar and stir-fry for 1½ minutes over medium heat, or until the sugar turns dark red.Add the pork and stir-fry for 1 minute. Add the onion, ginger, almonds, soy sauce, and wine and stir-fry for 1 more minute. Add the 4 cups of water and continue to cook. (Add more water, a little at a time, if it evaporates too rapidly.) Stew over a low flame for about 1 hour, or until ready. (In China meat is considered done when the tip of a chopstick pushes through with ease.) Add salt according to taste and serve.