Cabbage with Shredded Pork

1 pound lean pork, loin, shoulder or fresh ham
1 pound cabbage, not Chinese type
1 scallion
3 tablespoons lard or cooking oil
1 teaspoon salt
1 tablespoon sherry
2 tablespoons soy sauce

Slice pork across the grain thinly, then cut into very thin shreds. Shed cabbage finely, too. Chop scallion.

Heat 1 tablespoon lard or oil. Cook cabbage shreds for a minute. If there is a tendency to burn, add a tablespoon of water. Remove.

Heat remaining lard or oil. Add scallion, then pork. Stir until pork loses all trace of pink, about a minute or two.

Season with salt, sherry and soy sauce. Return cabbage and stir until thoroughly mixed and heated.

Serves 4.