- 1 bunch broccoli
- Salt and pepper to taste
- 1 lb. Lean pork, cubed (chops or roast can be used)
- 1 cup brown sugar
- 1/2 cup soy sauce
- 1 cup cream sherry
- 6 cloves chopped garlic
- 3 slices fresh ginger root, slivered
- 1/4 cup peanut oil, pork renderings or bacon grease
|Rather than use oil or bacon grease for this dish, I usually trim the fat off the pork, cut it into small cubes, and fry it to render the fat.
|I fry these bits of fat and meat until they are golden brown and crispy. I then serve them with a little salt as a snack or appetizer. Those who are conscious about their fat intake should use a suitable vegetable oil instead, and discard the fat. My grandmother made these for me when I was a child, and I still like them to this day. She called them chicharonies.
|Cut the pork into 1 inch cubes and salt and pepper to taste. Mix the sugar, soy sauce and sherry in a bowl and set aside.
|In a skillet or wok, heat the oil with the garlic and ginger. Put the pork into the hot oil and stir fry for five to eight minutes, or until the pork is browned on all sides. Next, add the broccoli and stir fry with the broccoli until the broccoli turns a bright green, about 1 to 2 minutes. Do not overcook the broccoli.
|Pour the mixture of soy sauce, sugar and sherry into the broccoli and stir briefly. Reduce the heat to a minimum and cover the ingredients. Wait one minute and serve.
- Yields: 4 servings
- Preparation Time: 20 minutes