SERVES: 8

2 lb. belly pork

1 clove garlic

1 tsp. ginger

2 Tbsp. corn oil

2 blocks tofu

3 medium mushrooms

1 bunch mustard cabbage

STOCK:

2 cups pork broth

2 Tbsp. shoyu

1 Tbsp. sugar

1 tsp. msg

Parboil pork for 30 minutes and cut into 1/4 inch slices. Mince garlic and grate ginger. Cut each block of tofu in thirds. Squeeze out excess water, using double thickness cheesecloth. Sprinkle lightly with salt. Soak mushrooms in water for 15 minutes. Remove stems, and cut in 1/4 inch slices. Parboil mustard cabbage. Cut in 2 inch lengths. Deep-fry tofu until golden brown. Cool. Cut each piece into four triangular pieces. Pan-fry pork, minced garlic, and ginger until light brown. Simmer pork, mushrooms, and stock with seasonings in large saucepan for 15 minutes. Add tofu and simmer additional 10 minutes. Garnish with cabbage just before serving. Serve with hot rice.