Red-Cooked Pork Shoulder
|Pork shoulder||6 Pound (1 piece)|
|Water||2 Cup (32 tbs)|
|Sherry||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Cup (16 tbs)|
Wash the pork well, pulling off any hairs there may be on the skin, and place the meat, skin side up, in a heavy saucepan with the water.
Turn the heat high and when the water boils, pour the sherry over the pork, followed by the soy sauce.
Place the ginger and scallions in the liquid, cover the pot and lower the heat and simmer for one hour.
Turn the meat and simmer for another hour.
Turn the meat again and add the sugar and cook another half hour.
The meat should now be tender enough to give way with chopsticks.
Serve in a deep bowl with the gravy poured over it.