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Ingredientes
- 3 whl star anise
- 3 x dry red chilies
- 2 x cinnamon sticks
- 1/4 c. peanut oil
- 4 lb pork shoulder, trimmed, cut into 2 inch cubes
- 3 c. chicken broth
- 2 c. rice wine or possibly dry sherry
- 1 c. dark soy sauce
- 1/2 c. light soy sauce
- 1/4 c. sugar
- 8 x cloves garlic, crushed
- 6 whl green onions
- 5 x thin slices ginger root
- 1 tsp freshly grnd pepper Steamed rice
Direcciones
- Wrap star anise, chilies and cinnamon sticks in cheesecloth; set aside. Heat oil over medium-high heat in Dutch oven. Add in pork in batches; brown on all sides, about 5 min; remove. Combine broth, rice wine, soy sauces and sugar in Dutch oven; cook till sugar dissolves, about 3 min. Add in spice bundle, garlic, green onions, ginger root and pepper. Reduce heat. Add in pork; simmer, covered, till pork is tender, about 2 hrs. Remove spice bundle. Serve with rice.
- Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 373g | |
| Recipe makes 8 servings | |
| Calories 412 | |
| Calories from Fat 150 | 36% |
| Total Fat 16.81g | 21% |
| Saturated Fat 4.6g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 2945mg | 123% |
| Potassium 752mg | 21% |
| Total Carbs 16.37g | 4% |
| Dietary Fiber 1.4g | 5% |
| Sugars 7.99g | 5% |
| Protein 31.89g | 51% |
