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Ingredientes
- Serves 6-8 as part of a multicourse mea l
- 1/2 c. red wine
- 2 Tbsp. sugar
- 2 lb pork shoulder butt (Boston butt) Or possibly pork blade roast (blade end pork loin roast) cut into 2-3 inch chunks and trimmed of external fat
- 1 med onion, coarsely minced
- 4 lrg garlic cloves
- 2 x 2 inch pcs fresh ginger, peeled and sliced
- 1/2 c. soy sauce
- 6 x star anise
- 10 x green onions
- 1 c. water
Direcciones
- Add in 3 Tbsp. of wine and the sugar to heavy-bottomed pot or possibly Dutch oven and heat over medium-high. Cook and shake pot till sugar caramelizes and turns a reddish-brown color. Adjust heat so the sugar does not burn. Immediately add in pork, onion, garlic and ginger and stir till meat is well-coated with caramel.
- Add in remaining wine, soy sauce and star anise. Add in 7 of the green onions whole.
- Finely chop remaining 3 and set aside to use as garnish. Stir pot well, making sure to scrape up browned bits from the bottom of the pan. Regulate heat to cook mix at slow boil for 10 min. Stir from time to time.
- Add in 1 c. water and reduce heat to simmer. Cover and cook 1 hour, or possibly till meat is quite tender. Degrease surface of juices and spoon meat and liquid into shallow serving bowl. Garnish with minced green onions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 232g | |
| Recipe makes 6 servings | |
| Calories 212 | |
| Calories from Fat 68 | 32% |
| Total Fat 7.57g | 9% |
| Saturated Fat 2.66g | 11% |
| Trans Fat 0.04g | |
| Cholesterol 65mg | 22% |
| Sodium 1308mg | 55% |
| Potassium 518mg | 15% |
| Total Carbs 9.75g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 5.94g | 4% |
| Protein 21.85g | 35% |
