| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Meats, Crockpot, Chinese |
8 |
Servings |
INGREDIENTS
| 2 1/4 |
lb |
Pork (boneless pork butt) |
| 3 |
|
Green onions; cut in slivers |
| 1 |
ts |
Ginger; fresh, cut julienne |
| 2 |
|
Star anise, whole |
| 2 |
tb |
Soybean condiment (mein see) |
| 2 |
tb |
Soy sauce, light |
| 2 |
ts |
Brown sugar |
| 1 |
c |
Rice wine, Chinese OR- use dry sherry) |
| 2 |
|
Garlic cloves; sliced thin |
| 1/2 |
ts |
White pepper, ground |
| 2 |
c |
Water (more may be needed) |
INSTRUCTIONS
Mix together all the ingredients except the pork. Place the meat in an
ovenproof casserole just large enough to hold it. A crockpot may be used.
Pour the sauce over the top, cover the dish and bake at 275 degrees from 5
to 8 hours, depending on your taste.
By Jeff Smith The Frugal Gourmet From the 06/04/1991 issue of The
Springfield Union-News
Posted by: Susan Brumer
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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