Basic Soup With Pork (slow Cooking)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Soup | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Fresh pork shoulder |
| 1 | Onion | |
| 6 | c | Stock, see recipe |
| 3/4 | up to | |
| 1 | t | Salt |
| 1 | ds | Pepper |
INSTRUCTIONS
Cut pork in 1-inch cubes and onion in quarters. Place in heavy pan with cold stock and bring slowly to a boil. Reduce heat, and skim surface to clear. Then simmer, covered, about 1-1/2 hours. Stir in salt and pepper. Simmer 5 minutes more. VARIATIONS: For the onion, substitute 1/4 pound fresh mushrooms, sliced, or 2 ounces dried cuttlefish (soaked). During the last half hour of cooking, add 1 Cup Chinese lettuce, cut in 1-1/2 inch sections; and 4 Water chestnuts, sliced. 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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Nutrition (calculated from recipe ingredients)
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Calories: 255
Calories From Fat: 106
Total Fat: 11.6g
Cholesterol: 46mg
Sodium: 1540.7mg
Potassium: 662.7mg
Carbohydrates: 15.6g
Fiber: <1g
Sugar: 7g
Protein: 20.5g