Crisp Chinese Pork
In a 4-5 quart pan on high heat, combine meat, garlic,
anise seed, gorund cinnamon, ground cloves, soy sauce,
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 9x13" pan. Bake
in a 400'F. oven until pork begins to crisp, 15-20
minutes. Spoon over rice; add onion, cilantro, and
hoisin to taste.
Per serving: 313 calories; 20 grams protein; 12 grams
fat; (4 grams saturated fat); 30 grams carbohydrates;
566 milligrams sodium; 66 milligrams cholesterol.
2 lb Boned pork butt or shoulder,
-fat trimmed and cut into
-2" chunks
2 Garlic cloves,minced/pressed
1 ts Anise seed
1/2 ts Ground cinnamon
1/2 ts Ground cloves
1/4 c Soy sauce
6 c Hot cooked rice
Thinly sliced green onion
Fresh cilantro sprigs
Hoisin or Chinese plum sauce