ig
From: jeff@rtech (Jeff Lichtman)
Newsgroups: mod.recipes
Subject: RECIPE: Red Braised Pork Shoulder
Date: 24 Jan 86 05:14:23 GMT
Organization: Relational Technology Inc., Alameda CA
Approved: [email protected]

             Copyright (C) 1986 USENET Community Trust
Permission to copy without fee all or part of this material is granted
provided that the copies are not made or distributed for direct commercial
advantage, the USENET copyright notice and the title of the newsgroup and
its date appear, and notice is given that copying is by permission of
the USENET Community Trust or the original contributor.

.
RH MOD.RECIPES-SOURCE RED-PORK M "31 Dec 85" 1986
RZ "RED BRAISED PORK SHOULDER" "A Chinese method of cooking a pork roast"
I got this recipe originally from the San Francisco Chronicle.
It uses some ingredients that might be hard to get in some parts of the
country, but suggests alternatives.
IH "Serves 10\-15"
IG "5 to 7 lb" "pork shoulder," "2 to 3 kg"
with bone and rind
IG "" "water"
IG "\(34 cup" "dry sherry or Shaoxing wine" "180 ml"
IG "1/3 cup" "dark soy sauce" "80 ml"
IG "6 crystals" "Chinese yellow rock sugar"
(each crystal about
AB "1 inch" "2.5 cm"
square).
Or use
AB "1/3 cup" "60 g"
granulated sugar.
IG "1\(12 tsp" "salt" "7.5 ml"
(or to taste)
IG "6" "star anise cloves"
IG "1" "cinnamon stick"
AB "(2 inches long)" "(5 cm long)"
IG "4" "small dried chili peppers"
(optional)
IG "3" "pieces dried tangerine peel"
(optional)
IG "6" "garlic cloves"
(crushed)
IG "4" "thick slices ginger"
IG "1" "whole scallion"
trimmed
IG "2" "bunches spinach"
washed
PH
SK 1
Put the pork in a large pot with water to cover.
Bring to a boil, simmer for 2 minutes,
then drain and rinse.
SK 2
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.
SK 3
Add the rest of the ingredients (except the spinach),
and simmer the pork for another 2\(12 to 3 hours.
The rind and the fat should be very soft when it's done.
SK 4
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.
SK 5
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.
SH RATING
I Difficulty:
moderate.
I Time:
30 minutes preparation, \3-4 hours cooking.
I Precision:
approximate measurement OK.
WR
Jeff Lichtman
Relational Technology, Inc., Alameda, California
{amdahl, sun}!rtech!jeff
{ucbvax, decvax}!mtxinu!rtech!jeff

"Saints should always be judged guilty until they are proved innocent.."

You are viewing proxied material from infinitelyremote.com. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.