| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese eth, Main dishes, Pork & ham |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Pork shoulder roast |
| 1 |
tb |
Cooking oil |
| 1 3/4 |
c |
Water |
| 6 |
|
Green onions, cut in 1" pieces |
| 3/4 |
c |
Sake or dry white wine |
| 1/3 |
c |
Light soy sauce |
| 3 |
tb |
Grated gingerroot |
|
|
Hot cooked rice |
INSTRUCTIONS
Trim excess fat from pork. Pour cooking oil into a wok or large skillet.
Preheat over medium-high heat. Quickly brown the meat on all sides in the
hot oil. Add the water, onion, sake, soy and ginger. Bring to boiling.
Reduce heat. Simmer, covered until the meat is tender (may be around 2 1/4
hours). Strain the juices and skim off fat. Serve juices with sliced meat
over hot cooked rice
Notes: This is great left over in stir fried rice or noodles.
Per serving: 771 Calories; 67g Fat (78% calories from fat); 32g Protein;
11g Carbohydrate; 121mg Cholesterol; 136mg Sodium
Posted to MasterCook Digest V1 #349
Recipe by: Better Homes and Gardens
From: bsparks@ix21.ix.netcom.com (Brent and Lois Sparks)
Date: Sat, 21 Dec 1996 06:55:01 +0730
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