| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 8 | Servings |
INGREDIENTS
| 3 | lb | Pork shoulder |
| 2 | T | Brown sugar |
| 3 | T | Soy sauce |
| 1 | T | Hoisin sauce |
INSTRUCTIONS
Score skin of pork in a 3/4-inch diamond pattern. Place skin side up under a medium broiler and let brown (about 15 minutes). Preheat the oven to 350 degrees. Blend brown sugar, soy sauce and hoisin sauce; then brush over meat, not skin, of pork. Place pork on a rack over a drip pan containing several inches of water and roast until done (about 1-1/2 hours). Turn once or twice. Let cool slightly. Cut in 1-inch cubes, each with some skin, or slice about 1-inch thick, then in strips 1/2 by 1-1/2 inches. 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: 337
Calories From Fat: 190
Total Fat: 21.1g
Cholesterol: 105.5mg
Sodium: 337mg
Potassium: 558.7mg
Carbohydrates: 4.8g
Fiber: <1g
Sugar: 4g
Protein: 30g