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| Home -> [Asian, Chinese, Ethnic, Meats, Pork] -> [Fantasy pork Recipe] |
Fantasy pork
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| Artist: |
_ |
Yield: |
10 |
| Categories: |
Asian, Chinese, Ethnic, Meats, Pork |
Rating: |
no rating. |
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Ingredients:
| 5
| lbs | Ham | | 8
| | Scallions | | 3
| tbsp | Peanut oil | | 8
| slice | Fresh ginger | | 4
| | Garlic clove | | | BRAISING LIQUID | | 5
| cup | Hot water | | 1
| cup | Dark soy sauce | | 1
| cup | Dry sherry | | 3
| tbsp | Szechuan peppercorn | | 6
| tbsp | Sugar | | 4
| | Star anise | | 2
| | Cinnamon | | 2
| tbsp | Five-spice powder | | 1
| tbsp | Salt |
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Procedures:
| 1 | Dry the ham thoroughly with paper towels. | | 2 | Cut the scallions into 3-inch segments. | | 3 | Choose a heavy casserole or pot, large enough to hold the ham comfortably. | | 4 | Heat the pot and then add the oil, ginger, garlic and scallions, and stir-fry in the pot for 2 minutes. | | 5 | Push the aromatics to the side and brown the ham on each side until it has some color, 10 to 15 minutes. | | 6 | Pour off the oil. | | 7 | Add all the braising liquid ingredients to the pot and bring the mixture to a boil. | | 8 | Turn the heat down to a simmer, cover tightly and cook for about 4 ?hours, turning the ham from time to time. | | 9 | When the ham is tender, remove it gently with a large spatula. | | 10 | The meat should be literally falling apart. | | 11 | Place it on a serving platter. | | 12 | Strain the sauce, skim off any surface fat, and reduce the liquid until it is slightly thick. | | 13 | Pour this over the ham and serve |
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