<LOL> Take a number...

Bring some wine.

Pastorio

The other day I finally got around to making this recipe which was posted by
Bear a couple of years ago.  Took me a while to have all the things on hand.

Pork with Daikon and Star Anise

2-3 pounds pork butt, cut into 2 inch cubes
1 pound Daikon, cut into odd shaped chunks
4 Star anise
1/4 cup Shaoxing wine
8 thin slices ginger
3 garlic cloves, smashed
1 Tbs. dark soy
2 Tbs. light soy
2 tsp. Splenda
1.5 tsp. Salt
1 cup cilantro leaves

Cover pork with water and bring to a boil. Reduce to medium and add the
wine, star anise, ginger and garlic and cook 1 hour. Add soy sauce, Splenda,
salt and continue to cook about 1-1/2 to 2 hours. Add daikon and cook
another 30-45 minutes. The liquid should reduce to about a cup. Immediately
before serving, toss in the cilantro. Recipe by Bear

Comments by (Bear): I usually cook it in a Chinese clay pot, but I think it
would translate well in a crock pot. Maybe someone who knows more about
crock pots could give me some input on how to adapt the method. The original
recipe is for oxtail but I like pork butt better. They're both good but I
prefer pork to beef. I'm going to include the Shaoxing wine, but it can be
left out. It's very similar to sweet sherry, so sub that or leave it out.
Also, subbed Splenda for rock sugar. If you can't find daikon you can use
turnip, although it's not as good.

Comments by FOB:  I lazified this somewhat, slices the pork instead of
cutting into cubes, it gets nice and tender so this works fine.  I sor';t of
combined steps one and two--added everything except the daikon and cooked
for about an hour, then added daikon and cooked another half hour or so.
Skipped the cilantro as I didn't have any, it's sort of a personal taste.

I often buy a very large pork tenderloin and since there are only two of us
in the house, I cut it up and do different things with it.  Just recently
found this recipe and it's now one of my favorites:

Chinese Spicy Eggplant
Serves 4 to 6
1 pound eggplant (Chinese preferred)
4 tablespoons oil
2 cloves garlic, minced
1 1/2 tablespoons ginger, minced
2 scallions, chopped fine
4 ounces ground pork--I increase this to one pound
2 tablespoons dark soy sauce
1 teaspoon red wine vinegar
1/2 teaspoon sugar--use Splenda or omit
2 teaspoons chili paste with garlic
1 teaspoon sesame oil
1/4 cup chicken stock

Slice eggplant diagonally into 1-inch slices. Heat 2 tablespoons of oil in
wok until very hot. Stir-fry eggplant about 5 minutes or until soft. Set
aside.

Heat 2 tablespoons oil in wok. Stir-fry garlic, ginger, and half the
scallions on low heat until aroma comes, about 30 seconds. Add pork. Turn to
high heat. Stir-fry until meat changes color. Add soy sauce, vinegar, sugar,
and chili paste with garlic. Stir-fry 30 seconds.

Pour eggplant into meat mixture. Add remaining scallions and stock.  Cook
and stir about 3 minutes. Stir in sesame oil.

(May be prepared in advance. May be frozen. Reheat before serving.)
(This recipe reprinted with permission from Madame Wong's Long-Life Chinese
Cookbook).