Braised Pork Roast    Ingredients A     2 lbs. Pork Shoulder Roast (cut into 1-2 inch cubes) 1  Cup  Deep Fried Tofu Puff  1  Cup  Bean Curd (cut into 1 inch segments)  ½ Can Water Chestnut (whole)  4    Shitake Mushroom (cut in quarters)               2 Sprigs Green Onion (cut in half) 4 Slices Ginger 3 Cloves Garlic       Ingredients B   2  Tbs. Oil 2 Tbs. Red Wine 2     Anise Star      ⅓  Cup   Soy Sauce           ¼ Cup Water 1  tsp. 5-Spice Powder ¼ tsp. Cinnamon, Pepper 5-6   Sugar Cubes                           Ingredients C   2 tsp.  Corn Starch 2 tsp.  Water                                     Soak dehydrated bean curd over night. Unused hydrated bean curd can be stored in freezer for future use. Pour oil in the pot, and add in green onion, ginger, garlic, pork and wine. Stir fry for a few minutes until pork is browned, add remaining ingredients in B. Bring to boil, then reduce to low heat. Cover and simmer for 25 minutes.  Add in remaining Ingredients A and gently stir, bring to boil, then reduce to low heat again, and cover and simmer for another 10 minutes. Mix well Ingredients C, gently stir in the mixture into the pot, and thicken the sauce. Remove pot from heat, and serve over rice.  Note: The amount of bean curd, tofu puff, and water chestnut can be flexible upon preference.