Heat water in saucepan.
When it boils add the pork in one piece. Cook and simmer for 35
minutes. Remove and drain. When somewhat cool, cut through the skin,
lean and fat into bite size thin slices. Cut the
green chilli into small strips, discard the core and seeds. Cut the
spring onions into 5cm sections.
Heat the oil in a wok
or frying pan. When hot, add first the ginger and then the garlic.
Stir these around in the hot oil a few times then follow by adding all
the sauces, wine and the oyster sauce.
Continue stirring over the heat until
the mixture becomes a red creamy, bubbly sauce.
Add the slices of pork. Turn and stir
until each slice of pork is well covered with the sauce.
Add the spring onions, pepper and the
butter. Continue to stir and turn the contents around over a high heat
for 2 minutes.
Remove from heat and serve.
This is quite a spicy dish which is
meant to be eaten hot, supported with quantities of rice and vegetables.
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