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Crisp Chinese pork.

2 to 2-1/4 pounds boned pork butt or

shoulder, fat-trimmed and cut

into 2-inch chunks

2 cloves garlic, minced or pressed

1-1/2 tablespoons Chinese five spice
 (or 1 teaspoon anise seed and 1/2
 teaspoon each ground cinnamon
 and ground cloves)


1/4 cup soy sauce

4 to 6 cups hot cooked rice

Thinly sliced green onion

Fresh cilantro (coriander) sprigs

Hoisin or Chinese plum sauce

In a 4- to 5-quart pan on high heat, combine meat, garlic, five spice, soy, and 1 quart water. Bring to a boil; cover and simmer until meat is very tender when pierced, about 1-1/2 hours. Boil, uncovered, on high heat until sizzling, about 30 minutes; stir often. Drain off fat.

With 2 forks, shred meat; put into a 9-by 13-inch pan. Bake in a 400[degrees] oven until pork begins to crisp, 15 to 20 minutes. Spoon over rice; add onion, cilantro, and hoisin to taste. Serves 6 to 8.

Per serving: 313 cal.; 20 g protein; 12 g fat (4 g sat.); 30 g carbo.; 566 mg sodium; 66 mg chol.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

Article Details
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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Andersen, Karin
Publication:Sunset
Article Type:Column
Date:May 1, 1992
Words:182
Previous Article:Lamb and spinach pocket sandwiches.
Next Article:Pasta with roasted peppers and sausage.
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