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Crisp Chinese Pork

Yield: 8 Servings

Ingredients and directions for this recipe

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.

~ Karin Andersen, Monarch Beach, California

See also:
Previous recipe Crisp Chicken Szechuan
Next recipe Crisp Chinese Won Ton

Or try one of these recipes:
Ice Cream Cake
Speckzelten (speckplatz)