{"id":455,"date":"2001-01-01T20:51:06","date_gmt":"2001-01-01T20:51:06","guid":{"rendered":"http:\/\/pauldearing.com\/?p=455"},"modified":"2010-12-13T05:32:43","modified_gmt":"2010-12-13T05:32:43","slug":"red-simmered-pork","status":"publish","type":"post","link":"https:\/\/pauldearing.com\/?p=455","title":{"rendered":"Red Simmered Pork"},"content":{"rendered":"<p>2 Tablespoons oil<br \/>1 Tablespoon grated gingeroot<br \/>1 teaspoon sugar<br \/>2 cloves garlic, minced<br \/>1 pound boneless pork, cut into 3\/4 inch cubes<br \/>1\/2 cup chopped onion<br \/>1 cup water<br \/>2 Tablespoons soy sauce<br \/>2 Tablespoons Sherry<br \/>1\/2 teaspoon salt<br \/>1\/2 teaspoon aniseed<br \/>1 cup thinly sliced mushrooms<br \/>1\/2 cup sliced bamboo shoots<\/p>\n<p>Add oil to wok and heat to 350 degrees.<br \/>Stir fry gingeroot, garlic and sugar for 30 seconds.<br \/>Add pork and onion.&nbsp; Cook until pork is browned on all sides.<br \/>Combine water, soy sauce, sherry, salt and aniseed. Add mixture to wok.&nbsp;<br \/>Cover and turn wok down to 200 degrees and simmer for 30 minutes.<br \/>Stir in mushrooms and bamboo shoots and simmer another 15 minutes. <br \/>Serve. <\/p>\n<p>This is good as a main dish and as the meat for Pork Fried Rice. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>2 Tablespoons oil1 Tablespoon grated gingeroot1 teaspoon sugar2 cloves garlic, minced1 pound boneless pork, cut into 3\/4 inch cubes1\/2 cup chopped onion1 cup water2 Tablespoons soy sauce2 Tablespoons Sherry1\/2 teaspoon salt1\/2 teaspoon aniseed1 cup thinly sliced mushrooms1\/2 cup sliced bamboo shoots Add oil to wok and heat to 350 degrees.Stir fry gingeroot, garlic and sugar [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[6],"tags":[],"class_list":["post-455","post","type-post","status-publish","format-standard","hentry","category-pork"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/455","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=455"}],"version-history":[{"count":3,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/455\/revisions"}],"predecessor-version":[{"id":680,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/455\/revisions\/680"}],"wp:attachment":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=455"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=455"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=455"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}