2 c. chicken broth
2 tbsp. honey
2 tbsp. soy sauce
1 1/2 lbs. fresh pork shoulder, sliced 1/2 inch thick
2 tbsp. butter
1 tbsp. cornstarch
1 tsp. salt
2 c. celery, cut in 2 inch pieces
1 c. celery cabbage, sliced across 1/2 inch thick
8 green whole onions
4 c. cooked white rice

Use chicken broth. Add honey and soy sauce. Stir well. Pour over meat, trimmed of excess fat, which has been placed in shallow dish. Cover and let stand 4 or 5 hours or overnight in refrigerator. Turn over once or twice. Drain meat and save liquor. Brown meat slowly in butter. Add 3/4 cup of the liquor in which meat was soaked. Cover and simmer about 45 minutes, adding 1/2 cup more liquor if necessary. Put meat to one side of pan. Blend cornstarch and salt with remaining liquor and add. Cook until thickened, stirring constantly to make a smooth gravy. Lay vegetables in gravy; keep each separate. Cover and simmer just long enough to cook vegetables, about 10 minutes. Serve with hot rice. 4 servings.