Instructions: 1. Soak tangerine peel.

2. Cut pork in 1-inch cubes. Slice scallion and ginger root.

3. Heat oil to smoking in a heavy pan and brown pork quickly on all sides.

4. Add sherry, soy sauce, anise powder, cinnamon, cloves, salt and water. Bring to a boil.

5. Add tangerine peel, sliced scallion and ginger root. Then simmer, covered, until tender (about 1-1/2 hours), turning meat occasionally.

NOTE: If water evaporates, add a small quantity of boiling water to prevent burning.

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