- home |
- My Recipe Page |
- Add Your Recipe |
- My Settings |
- Sign In |
- Sign Up
10 servings
suggest servings
| 5 | pounds | pork shoulder | up to 7 pounds, with bone and rind |
| 1 | x | water | |
| 3/4 | cup | sherry | dry, or shaoxing wine |
| 1/3 | cup | soy sauce, dark | |
| 6 | crystals | chinese sugar | yellow rock, each about 1 inch square |
| 1 1/2 | teaspoons | salt | or to taste |
| 6 | cloves | star anise | |
| 1 | each | cinnamon stick | about 2 inches long |
| 4 | each | dried red chiles | optional |
| 3 | pieces | tangerine peel | dried |
| 6 | each | garlic cloves | crushed |
| 4 | slices | ginger root | thick |
| 1 | each | scallions, spring or green onions | whole, trimmed |
| 2 | bunches | spinach | washed |
Put the pork in a large pot with water to cover.
Bring to a boil, simmer for 2 minutes, then drain and rinse.
Again add the pork to the pot with fresh water to cover, add the wine, and bring to a boil.
Turn the heat to medium, partially cover, and cook for 30 minutes.
Add the rest of the ingredients (except the spinach), and simmer the pork for another 2 1/2 to 3 hours.
The rind and the fat should be very soft when it's done.
Remove the pork from the liquid and keep it warm.
Strain the sauce into a large skillet and reduce it over high heat.
This may take a while, depending on how much liquid you end up with.
Meanwhile, steam the spinach until just wilted, salt it lightly, and keep it warm.
When the sauce is reduced (it should be the consistency of a thin syrup), put the pork shoulder in the center of a large platter, arrange the spinach around it, and pour the sauce over.
| % Daily Value* | |
| Total Fat 31.0g | 48% |
| Saturated Fat 11.0g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 204mg | 68% |
| Sodium 579mg | 24% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 0.0g | |
| Protein 60.0g | 120% |
| Vitamin A | 128% | Vitamin C | 38% | |
| Calcium | 12% | Iron | 30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
The other day I was at the office of a well known shipping company furious at their failure to locate my package. Finally my patience had reached its end and I stormed out empty handed. Angry and hungry, I made my way to a nearby ...
This is a wonderful, colorful, savory salad. I served it in the student restaurant (by students, for students) at the California Culinary Academy and they loved it. Try it with Napa cabbage.
Add your comment