Hung Shao Chu Tzu
|Pork shoulder||6 Pound (1 whole)|
|Water||2 Cup (32 tbs)|
|Sherry||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Cup (16 tbs)|
|Preserved ginger slices||4|
|Hot cooked rice||2 Cup (32 tbs)|
Place meat, skin side up, in a heavy saucepan with the water over high heat; when water boils, pour the sherry over pork, then the soy sauce.
Place gingerroot and scallions in the liquid.
Cover, lower heat, and simmer for 1 hour.
Turn the meat and simmer for another hour.
Turn the meat again, add sugar, and cook for 30 minutes longer.
The meat should now be tender enough to give way with chopsticks.
Serve on a bed of rice in a deep bowl with the gravy poured over it.
Makes 6 servings.