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CRISP CHINESE PORK

Posted on 2008-10-11

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Ingredients

2 lb Boned pork butt or shoulder, fat trimmed and cut into
two chunks
2 garlic cloves,minced/pressed
1 tsp anise seed
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 cup soy sauce
6 cup hot cooked rice
Thinly sliced green onion
Fresh cilantro sprigs
Hoisin or Chinese plum sauce

Directions

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 9×13 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.

CRISP CHINESE PORK

Ingredients

Directions

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