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8 servings
suggest servings
| 1 1/2 | pounds | pork | leg, boneless |
| 2 | each | scallions, spring or green onions | crushed |
| 3 | quarts | ginger | sliced, crushed |
| 2 | each | garlic cloves | crushed |
| 1/4 | cup | rice wine |
Bring the water to a boil in a large pot, then add the pork, green onions, ginger, garlic and wine.
Bring to a boil again. Skim off the scum that rises to surface.
Cover, reduce heat low and simmer for 45 minutes.
When the meat is done, half fill a large pan with cold water and ice cubes.
Remove the meat from the pot and immediately plunge it into the ice water; let sit for 20 minutes to firm up the meat and juices.
Remove pork, pat dry, cover and refrigerate until thoroughly chilled, at least 2 to 3 hours, or overnight.
| % Daily Value* | |
| Total Fat 8.0g | 13% |
| Saturated Fat 3.0g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 51mg | 2% |
| Total Carbohydrate 1.0g | 0% |
| Dietary Fiber 0.0g | 1% |
| Sugars 0.0g | |
| Protein 25.0g | 50% |
| Vitamin A | 1% | Vitamin C | 3% | |
| Calcium | 2% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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History - Garlic is native to central Asia, but its use spread across the world more than 5000 years ago, before recorded history. It was worshipped by the Egyptians and fed to workers building the Gread Pyramid at Giza, about 2600 BC. ...
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