Chinese-Style Stewed Pork

My mom used to make some wonderful dishes when I was little but as we grew up, she didn't make them as much. In a time where things are hard for everyone, coming home from work, exhausted, means less time to really cook a great meal.

Since I'm on my "winter break" at home for the week, the first thing I did was go grocery shopping. After buying the meats and fish that I wanted to have, I went online to find appropriate recipes. Granted, I don't trust many recipes off the web, but I do use the ingredients list as an outline and go from there.

I bought a savory-looking hunk of what was label as "pork butt" at the local Chinese supermarket. Even if it wasn't really the butt, it was still pork and had great fat lines throughout. They cubed it for me and I cut some of the larger chunks down to size before throwing it in the pot. I sautéed almost a whole garlic in the bottom of the pot in some vegetable oil until they were golden. The aroma was absolutely delightful! From there, I simply tossed in all the pork, added in about two cups of water, poured in a generous amount of soy sauce, a little bit of sugar, and some cooking wine.

Keeping it at a slow boil, I threw in some chopped onions halfway and added some sesame oil. Drop in some hard-boiled eggs and you have yourself a great Chinese stewed pork.

The end result was great for my first time stewing pork. It was soft, flavorful and paired great over rice. What was even better was that I recycled the dish the next day, throwing in more onions and some white radish. I adjusted the water and flavor just slightly to accommodate but the result was still great. This time, I paired it with noodles instead. Mouth-watering!