Recipe: Shanghai-Style Pork Stew

Although it's a little time-consuming, this easy recipe yields a tender and tasty pork dish in a rich, velvety sauce.

2 pounds boneless pork, cut into 2" cubes
4 cloves garlic, peeled and finely minced
1 knob ginger root, peeled and thinly sliced
1/4 onion, thinly sliced
1/4 cup soy sauce
1/4 cup Shao Xing (Chinese rice wine)
1/4 cup brown sugar
1 tablespoon chili garlic sauce (more or less to taste)
1 cinnamon stick

2 teaspoons cornstarch dissolved in 1/4 cup water

Combine all ingredients except cornstarch mixture in a covered container and marinate in the refrigerator for 4 hours, or overnight. Transfer pork and marinade to a crockpot or a large pot with a tight-fitting lid and simmer on very low heat for three to four hours, stirring occasionally, until pork is fork-tender.

Remove pork from the braising liquid and set aside. Strain braising liquid into a large saucepan, add cornstarch mixture and simmer over low heat until the sauce is slightly thickened. Add pork to sauce and stir to coat. Serve over steamed rice. Serves 4.