Sam Choy's Ginger Shoyu Pork
Sam says: This is like shoyu chicken - real simple, real easy. You have to pay attention though and stir it now and then. The emphasis here isn't on the meat. Everything revolves around the spicy, aromatic sweetness of the ginger. Serve this with hot rice and steamed vegetables, Chinese cabbage, or mustard cabbage.
- 1 Tablespoon canola oil
- 2 cloves fresh garlic, crushed
- 4 pounds lean boneless pork butt, all visible fat trimmed, cut into 1-inch cubes (this is the butt of the shoulder)
- 1 cup soy sauce
- 1 cup fat-free chicken stock
- 1 cup packed brown sugar
- 4 slices (1/2 inch thick) fresh ginger, peeled and bruised
In a 5-quart pot, heat the oil over medium-high heat and brown the pork for 3-5 minutes. Stir in the garlic and cook for 30 seconds, then add the remaining ingredients. Bring to a boil, reduce heat to very low, and simmer uncovered for 1 hour or until tender, turning pork occasionally.