An unusual dish from China, Lou Jo (loh roh) makes a distinctive dinner party dish. Serve it with boiled rice and a mixed salad. Beef may be substituted for the pork used in this recipe, if you prefer.
1 X 3 lb. leg of pork, boned and trimmed of excess fat SAUCE
1 pint soy sauce
10 fl. oz. dry sherry
5 fl. oz. chicken stock
4 tablespoons soft brown sugar
2 garlic cloves, crushed
1-inch piece fresh root ginger, peeled and sliced bouquet garni, consisting of
8 parsley sprigs,
2 thyme sprays and
2 bay leaves tied together
Place the pork in a large saucepan and just cover with water. Place the pan over high heat and bring the water to the boil. Reduce the heat to moderate and cook for 6 minutes. Remove the pan from the heat, drain the pork and set aside.
Discard the cooking liquid.
To prepare the sauce, in a large sauce-pan, combine all the sauce ingredients together, mixing until they are well blended. Place the pan over moderately high heat and bring the sauce to the boil, stirring frequently. Reduce the heat to low and carefully place the pork in the sauce, making sure it is completely submerged. Simmer the mixture for 1-J- hours, turning the pork every 30 minutes.
Remove the pan from the’heat and, using two large spoons, lift the pork out of the sauce. Place it on a carving board. Cut the meat into thin slices. Arrange the slices decoratively on a serving dish. Strain the sauce into a sauceboat and pour a little over and around the meat. Serve at once, accompanied by the remaining sauce.