INGREDIENTS

INSTRUCTIONS

Either brown the roast in a little fat or dunk it in boiling water  for
a minute or so [this step is optional]. Put it into a heavy  kettle
into which it fits fairly snugly. Add all the rest of the  ingredients
(ginger slices, star anise, and garlic should be at the  bottom of the
pot). Bring to a boil, then reduce heat and simmer  covered, turning
and basting occasionally, for 3 hours or until  tender. Serve sliced,
hot or cold. If cold, you may want to weight it  down with a brick
covered in foil or some similarly heavy item while  chilling it in the
fridge.  You may cook lamb or pork this way, but cut the cooking time
to 2 - 2  1/2 hr. For lamb add a cinnamon stick instead of the star
anise; for  pork double the soy sauce and sherry, either halve or omit
the stare  anise, and use up to 4 oz of sugar to taste.  Adapted from
Joyce Chen From: Michael Loo  Recipes posted to FIDO COOKING echo by
Mike Loo, an excellent cook,  between Dec 1, 1944 and Jul 31, 1995.
Many are authentic Chinese  recipes.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 687
Calories From Fat: 476
Total Fat: 52.7g
Cholesterol: 176.2mg
Sodium: 465.4mg
Potassium: 479.6mg
Carbohydrates: 3.5g
Fiber: <1g
Sugar: 2.5g
Protein: 46.1g