Instructions: 1. Cut scallion in 1/2-inch sections. Slice ginger root. Combine sugar, sherry, soy sauce and salt.

2. Heat oil. Add ginger and scallion and stir-fry a few times. Stir in sugar-sherry mixture to blend. Add pork and cook over low heat, turning constantly for even coloring.

3. Meanwhile bring water to a boil in another pan; then add to pork.

Simmer, covered, until done (about 1-1/2 hours). Separate mustard cabbage leaves.

4. Remove pork, but not liquids, from pan. Add cabbage leaves and cook, uncovered, 20 minutes, stirring occasionally. Meanwhile cut pork in slices 1/4 inch thick.

5. Drain cabbage. Transfer to a serving platter. Arrange pork slices on top. Pour gravy over and serve.

VARIATION: In step 3, cook with pork, 1/4 cup dried haddock, squid or turnip (soaked).

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