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Recipe CATEGORY 15
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| ID | 15 |
| TITLE | Crisp Chinese Pork |
| CATEGORY | Ethnic |
| SUBCATEGORY | Asia & Pacific Ocean |
| DESCRIPTION | 2 lb Boned pork butt or shoulder, -fat trimmed and cut into -2" chunks 2 Garlic cloves,minced/pressed 1 ts Anise seed 1/2 ts Ground cinnamon 1/2 ts Ground cloves 1/4 c Soy sauce 6 c Hot cooked rice Thinly sliced green onion Fresh cilantro sprigs Hoisin or Chinese plum sauce | In a 4-5 quart pan on high heat, combine meat, garlic, anise seed, gorund cinnamon, ground cloves, soy sauce, and 1 quart water. Bring to a boil; cover and simmer until meat is very tender when pierced, about 1 1/2 hours. Boil, uncovered, on high heat until sizzling, about 30 minutes; stir often. Drain off fat. With 2 forks, shred meat; put into a 9x13" pan. Bake in a 400'F. oven until pork begins to crisp, 15-20 minutes. Spoon over rice; add onion, cilantro, and hoisin to taste. Per serving: 313 calories; 20 grams protein; 12 grams fat; (4 grams saturated fat); 30 grams carbohydrates; 566 milligrams sodium; 66 milligrams cholesterol. |
| VOTE | 52 |
| RATE |
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