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TITLE :Fantasy Pork
SERVES :8
KeyWords :Chinese Pork/ham
MINUTES :
ORIGIN :
CALORIES :
PROTEIN :
FAT :
CARB :
FIBER :
CHOL :
IRON :
SODIUM :
CALCIUM :
SAT :
POLY :
MONO :
Oven Temp:0
Ingredients:
5 lb Fresh Ham
8 Green onions
3 tb Peanut oil
8 sl Fresh ginger
4 Garlic cloves, peeled and
crushed
--------- BRAISING LIQUID ---------
5 c Hot water
1 c Dark soy sauce
1 c Rice wine or dry sherry
3 tb Whole roasted Szechwan
peppercorns
6 tb Rock or ordinary sugar
4 Star anise
2 Cinnamon sticks or bark
2 ts Five-spice powder
1 ts Salt

Instructions:
This is a recipe from Ken Hom, an author of a number of excellent
Chinese cookbooks.
This is a "red-stewed" dish.
(No reflection on Ken's politics.
.
) The sauce can be kept as a "master sauce" and used over and over
again gaining more subtlety and depth the longer you keep it going.
Either freeze it or refrigerate and boil once a week.
Author's note: "This dish is easy to prepare, and can be made ahead of
time.
It reheats well and is also very good served cold--prefect for a
dinner party or large gathering.
" Fresh ham, about 5 pounds (pork shoulder with bone may be used) Dry
the ham thoroughly with paper towels.
Cut the green onions into 3-inch segments Choose a heavy casserole
pot, large enough to hold the ham comfortably.
Heat the pot and then add the oil, ginger, garlic and green onions,
and stir-fry in the pot for 2 minutes.
Push the aromatics to the side and brown the ham on each side until it
has some color, 10 to 15 minutes.
Pour off oil.
Add all the braising liquid ingredients to the pot and bring the
mixture to a boil.
Turn the heat down to a simmer, cover tightly, turning the ham from
time to time.
When the ham is tender, remove it gently with a large spatula.
The meat should be literally falling apart.
Place it on a serving platter.
Strain the sauce, skim off any surface fat and reduce the liquid until
it is slightly thick.
Pour this over the ham and serve.
Serves 8 as part of a Chinese meal.

Notes:
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