The marinade in this recipe is unique. The soy sauce and honey blend together well and give it a sweeter flavor.
It is not overly sweet though. The recipe is the perfect combination of salty and sweet in my opinion.
Marinating the pork also makes it super moist. This also is helped by using a pork shoulder, which is a fattier cut of meat.
I trimmed most of the fat from the pork before cutting it. I didn’t want the dish to need a knife to get the fat off once cooked.
The celery was still quite hard at the end of cooking time. I think if I were to make the dish again I would add the celery when browning the pork. This would give it the chance to soften.
The cabbage and scallions were cooked beautifully though.
This was a lovely, flavorful dinner. A must make!
CHINESE PORK
2 Cups Chicken Broth
2 Tablespoons Honey
2 Tablespoons Soy Sauce
1 1/2 Pound Pork Shoulder
2 Tablespoons Butter
2 Tablespoons Cornstarch
1 Teaspoon Salt
2 Cups Celery, 2” Pieces
1 Cup Cabbage, 1/2” Thick
8 Green Whole Onions
Combine chicken broth, soy sauce and honey. Stir well and pour over meat which has been cut 1/2 inch thick. Cover and let stand for 4 or 5 hours. Turn over once or twice. Drain meat and save liquor. Brown meat slowly in butter. Add 3/4 cup of the liquor. Cover and simmer about 45 minutes, adding more liquor 1/2 cup at a time if needed. Put meat to one side of the pan. Blend cornstarch and salt with the remaining liquor and add to pan. Cook until thickened, stirring constantly to make a smooth gravy. Lay vegetables in the gravy. Cover and simmer 10 minutes. Serve with rice.
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