Red-simmered Whole Pork
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 8 | Servings |
INGREDIENTS
| 1 | 3-lb pork shoulder | |
| 2 | Fresh ginger root | |
| 2 | Scallion stalks | |
| 1 | c | Soy sauce |
| 3 | c | Water |
| 1 | t | Salt |
| 1 | t | Sugar |
INSTRUCTIONS
Place pork in a heavy pan. Slice ginger root; cut scallion stalks in 2-inch sections and add. Add water, soy sauce and salt. Bring to a boil; then simmer, covered, 1 hour. Turn meat over; simmer, covered, 1 hour more. 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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Nutrition (calculated from recipe ingredients)
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Calories: 232
Calories From Fat: 127
Total Fat: 14.1g
Cholesterol: 70.7mg
Sodium: 1425.9mg
Potassium: 431.6mg
Carbohydrates: 3.5g
Fiber: <1g
Sugar: 1.2g
Protein: 21.6g