|Soybean oil||1 1⁄2 Teaspoon|
|Black bean sauce||1 Tablespoon|
|Garlic||1 Teaspoon, chopped|
|Ground ginger||1 1⁄4 Teaspoon|
|Five spice powder||3⁄4 Teaspoon|
|Pork||2 Pound, cubed|
|Garlic||To Taste, chopped|
|Ginger root||3⁄4 Teaspoon, finely chopped|
|Oyster sauce||1 1⁄2 Tablespoon|
|Chicken stock||3⁄4 Cup (12 tbs)|
|Cold water||1 1⁄2 Tablespoon|
|Sesame oil||1 1⁄2 Teaspoon|
|Chinese cabbage||1 1⁄8 Pound, cut into pieces|
|Soybean oil||2 Tablespoon|
Combine 1 1/2 teaspoons soybean oil, black bean sauce, 1 teaspoon chopped garlic, salt, ground ginger, honey, Five Spice powder and pork in bowl; mix well.
Marinate, covered, in refrigerator for 24 hours.
Drain, reserving marinade.
Preheat oven to 325 degrees.
Place pork in baking pan.
Bake for 30 minutes, stirring after 15 minutes; drain.
Pour reserved marinade over pork.
Bake, covered, for 15 minutes.
Combine chopped garlic to taste, gingerroot, oyster sauce and chicken stock in saucepan; mix well.
Cook until heated through.
Stir in mixture of cold water and cornstarch.
Add sesame oil; mix well.
Cook until thickened, stirring constantly.
Remove from heat.
Saute cabbage in 2 tablespoons soybean oil in skillet until it begins to wilt.
Stir in thickened sauce.
Spoon into serving dish.
Top with pork and sauce.