Grandma's Hong Shau Rou (Red Braised Pork)
Just use a tablespoon of Chinese five-spice powder if you do not have the listed spices. It's just as good. Flash-fry it too.
Substitute sherry for the Shaoxing rice wine if needed.
Sometimes I add some hard-boiled eggs at the end of the cooking. My children loved the soy sauce-flavored eggs; they still do.
This pork dish tastes better the day after it's made due to a continued melding of flavors. Just reheat over low heat or microwave it.