| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 8 | Servings |
INGREDIENTS
| 1 | 3-4 pound pork leg; middle cut | |
| 1 | c | Soy sauce |
| 1 1/2 | c | Water |
| 4 | tb | Sherry |
| 1 | ts | Salt |
| 1 | tb | Sugar |
INSTRUCTIONS
1. Score, or make several slashes, in pork leg. Place in a heavy saucepan with soy sauce, water, sherry and salt. 2. Bring to a boil; then simmer, covered, 2-1/2 hours, turning meat two or three times for even cooking and coloring. (If pork seems to be drying out, add just enough boiling water to keep it moist.) 3. Add sugar and cook 30 minutes more. Carve and serve. 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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