Braised Fresh Ham With Rock Sugar, Sichuan Style
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, Pork & ham | 1 | Servings |
INGREDIENTS
| 4 | lb | Fresh uncured ham, boneless |
| 3 1/2 | oz | Pork bones |
| 10 | c | Pork stock |
| 4 | T | Rice wine |
| 1 | T | Fresh ginger, sliced |
| 1 | T | Scallions, chopped |
| 3 1/2 | oz | Rock sugar |
| 1 | oz | Brown sugar |
| 2 | t | Salt, or to taste |
INSTRUCTIONS
Wash the ham and the bones and place in a large wok with bones under the ham. Add the stock and bring to a boil over high heat. Skim the foam from the surface and add the rice wine, ginger slices, scallions, sugars, and salt. Simmer, tightly covered, over low heat until the ham is tender. Discard the bones and place the ham in a serving dish. Bring the sauce back to a boil and reduce until thickened. Pour over the ham and serve. busted by sooz Posted to recipelu-digest Volume 01 Number 227 by James and Susan Kirkland <kirkland@gj.net> on Nov 08, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 585
Calories From Fat: 184
Total Fat: 20.4g
Cholesterol: 0mg
Sodium: 4944.8mg
Potassium: 764.4mg
Carbohydrates: 118.5g
Fiber: 3.1g
Sugar: 28.5g
Protein: 6.1g