Description
This recipe is time consuming but worth the effort.
Summary
| Yield | |
|---|---|
| Source | Cantonese style cuisine |
| Prep time | 5 hours |
| Cooking time | |
| Total time | 5 hours |
Ingredients
2 lb
pork ("leg or shoulder, fat trimmed, cut into 2"" chunks") 2 clv
garlic (minced) 1 t
aniseed 1⁄2 t
cinnamon (ground) 1⁄2 t
cloves (ground) 1⁄4 c
soy sauce 6 c
rice (cooked) 1⁄2 c
green onion (thinly sliced)Instructions
- In a 4-5 quart pan on high heat, combine meat, garlic, aniseed, ground cinnamon, ground cloves, soy sauce, and 4 cups water. Bring to a boil, cover and simmer until meat is very tender when pierced, about 1 1/2 hours.
- Boil then uncovered on high heat, stirring often, until sizzling, about 30 minutes. Drain off fat.
- With 2 forks, shred meat and put into a 9x13" pan. Bake in a 400° F oven until pork begins to crisp, 15-20 minutes.
- Spoon crispy pork over rice. Add onion, cilantro, and hoisin to taste.
Notes
If you do not have it, substitute hoisin sauce with Chinese plum sauce.
Per serving: 313 calories; 20 grams protein; 12 grams fat; (4 grams saturated fat); 30 grams carbohydrates; 566 milligrams sodium; 66 milligrams cholesterol.
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