Braised Pork over Rice

Make sure you have everything diced and chopped prior to starting this recipe. It moves quickly and it’s better to have everything prepared ahead of time.

Heat oil in a large skillet. Mix the flour and corn starch and dredge meat in the mixture. Add half of meat to hot skillet and brown quickly. Remove and set aside. Brown remaining meat and set aside. Pour off excess oil from the pan.

In a small bowl, combine the broth, soy and sherry. Add onion, garlic, sugar, ginger, and pepper, stirring well to combine.

Add reserved meat back to the skillet with the sauce mixture and simmer covered for 15 minutes or until meat is tender. Serve over rice.

Tip: Do NOT over stir the meat while frying. You want it to get a nice crispy coating to it. Frying in two batches helps avoid steaming the meat and making the coating gummy. Two batch frying allows it to crisp instead. Well worth the extra five minutes.