• 1 Tbsp. peanut oil
• 1 lb. pork, preferably Boston butt shoulder, fat trimmed, cut into 3/4” cubes
• 2 cups fat-free, reduced-sodium chicken broth
• 2 Tbsp. firmly-packed dark brown sugar
• 3 Tbsp. sherry
• 2 Tbsp. reduced-sodium soy sauce
• 1 cup chopped scallions, green and white parts
• 2 (1/2-inch) slices fresh ginger
• 2 tsp. whole black peppercorns
• 2 whole star anise
• 1 (3-inch) piece cinnamon stick
• 1 medium Korean or daikon radish
• 2 cups freshly-cooked brown jasmine rice

Heat the oil over medium-high heat in a deep skillet with tight-fitting cover. Add the meat in one layer and cook until browned and crusty on all sides, turning often. If necessary, do this in two batches to avoid crowding and evenly brown. Transfer the meat to a bowl and set aside. Pour all fat from the pan and return it to the heat.

Pour in the broth and scrape up all the browned bits clinging to the pan. Add the sugar and cook until dissolved, 1 minute. Add the sherry, soy sauce, scallions, ginger, peppercorns, star anise and cinnamon stick. Return the meat to the pan, reduce the heat, cover and simmer gently 15 minutes. Using tongs, turn the meat. Add the radish after 30 minutes. Cook the meat about 45 to 60 minutes, turning it every 15 minutes, until it shreds when pulled apart with a fork. If needed, add water, 1/4 cup at a time, to keep the liquid half-way up the side of the meat.

Transfer the meat mixture to an oven-proof dish. Remove the cinnamon stick. Pour the cooking liquid through a sieve placed over the stew. Cool to room temperature, then cover and refrigerate for 1 to 2 days. To serve, skim off any fat on top and bake in a 350 degree oven until heated through. Serve over the hot rice.

Per serving: 384 calories, 12 g. total fat (4 g. saturated fat), 46 g. carbohydrate, 20 g. protein, 1 g. dietary fiber, 582 mg. sodium