| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 8 | Servings |
INGREDIENTS
| 1 | 3-lb pork shoulder | |
| 2 | sl | Fresh ginger root |
| 2 | Scallion stalks | |
| 1 | c | Soy sauce |
| 3 | c | Water |
| 1 | ts | Salt |
| 1 | ts | Sugar |
INSTRUCTIONS
1. Place pork in a heavy pan. Slice ginger root; cut scallion stalks in 2-inch sections and add. 2. Add water, soy sauce and salt. Bring to a boil; then simmer, covered, 1 hour. Turn meat over; simmer, covered, 1 hour more. 3. Add sugar; simmer, covered, another 30 minutes. Let pork cool; then slice thin. Reheat gravy and pour over meat. 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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