White-cooked Whole Pork
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 6 | Servings |
INGREDIENTS
| 2 | lb | Pork |
| Water to cover | ||
| 1 | t | Salt |
| 2 | Fresh ginger root |
INSTRUCTIONS
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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 607
Calories From Fat: 521
Total Fat: 57.7g
Cholesterol: 96mg
Sodium: 1350.8mg
Potassium: 288.2mg
Carbohydrates: 1.9g
Fiber: 0g
Sugar: 0g
Protein: 18.4g