| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 6 | Servings |
INGREDIENTS
| 2 | lb | Pork |
| Water to cover | ||
| 1 | ts | Salt |
| 2 | sl | Fresh ginger root |
INSTRUCTIONS
1. Place pork in a heavy pan with water and bring to a boil. Add salt and ginger root; then simmer, covered, until tender (about 1-1/2 hours). Drain, reserving liquid for stock. 2. Let pork cool, then refrigerate to chill. Slice thin and serve cold with any dip for plain-cooked pork (see recipes "Soy-Sesame Dip for Pork", "Soy-Mustard Dip for Pork", "Chile-Soy Dip for Pork", or "Hoisin Dip for Pork"). 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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