Whole Pork Shoulder
|Pork shoulder||5 Pound|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Sherry||1⁄2 Cup (8 tbs)|
|Brown sugar||1 Tablespoon|
Put the meat in a large bowl of cold water to soak overnight.
Put the pork in a large pan with enough water to cover, bring to the boil, remove the scum, cover the pan with a tight fitting lid and simmer for 1 1/2 hours.
Add the soy sauce, sherry, sugar, whole spring onions (scallions) and ginger cut into thin slices bring back to simmering point; cover and cook for another 1 hour.
Serve the pork on a large dish with some of the liquid and pick pieces off with chopsticks or with a fork.