| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
8 |
Servings |
INGREDIENTS
| 1 |
|
3-lb pork shoulder |
| 2 |
sl |
Fresh ginger root |
| 2 |
|
Scallion stalks |
| 1 |
c |
Soy sauce |
| 3 |
c |
Water |
| 1 |
ts |
Salt |
| 1 |
ts |
Sugar |
INSTRUCTIONS
1. Place pork in a heavy pan. Slice ginger root; cut scallion stalks in
2-inch sections and add.
2. Add water, soy sauce and salt. Bring to a boil; then simmer, covered,
1 hour. Turn meat over; simmer, covered, 1 hour more.
3. Add sugar; simmer, covered, another 30 minutes. Let pork cool; then
slice thin. Reheat gravy and pour over meat.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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