Recipe

Ingredients (Yield: 24 servings)

1/2 cup vegetable oil
10 pounds boneless pork butt, cut into 1 ½-inch cubes
2 ounces minced garlic
2 ounces minced ginger
7 1/2 cups chicken broth
1 cup Kikkoman Soy Sauce
1 cup dry sherry
1/2 cup Kikkoman Thai Style Chili Sauce
1/4 cup brown sugar
3 pounds carrots, cut into 1-inch pieces
2 pounds onions, cut into 1-inch pieces
8 ounces green onions, including tops, cut into 1-inch lengths
1/2 cup cornstarch
1 cup water
hot cooked rice, as needed

Instructions

In rondo or large sauté pan, heat oil over medium heat. Add pork; brown on all sides. Drain off excess fat. Add garlic and ginger; stir-fry for 1 minute. Add broth, soy sauce, sherry, chili sauce and brown sugar. Bring to a boil, stirring occasionally. Reduce heat and simmer, covered, 1 hour.

Add carrots and onions; simmer, covered, 30 minutes or until pork is tender. Stir in green onions. Blend cornstarch and water. Stir into stew; cook, stirring, 5 minutes or until sauce boils and thickens slightly. Serve over rice.

If you like this, try...

• Spicy Asian Ketchup
• Steamed Scallops with Tamari and Ginger
• Steamed Pork and Rice Dumplings