Red Stewed Pork Shoulder
|Pork shoulder||6 Pound|
|Water||2 Cup (32 tbs)|
|Sherry||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Cup (16 tbs)|
|Hot cooked rice||1 Cup (16 tbs)|
Wash pork well and pull off any hairs that may be on the skin.
Place the meat, skin side up, in a wok with the water.
Turn! heat high; when water boils, pour the sherry, then the soy sauce, over the pork.
Place ginger root and scallions in the liquid.
Cover pork, 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.