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Red Stewed Pork Shoulder Recipe
|Pork shoulder||6 Pound|
|Water||2 Cup (32 tbs)|
|Sherry||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Cup (16 tbs)|
|Hot cooked rice||1 Cup (16 tbs)|
Calories 927 Calories from Fat 507
% Daily Value*
Total Fat 56 g86.4%
Saturated Fat 19.8 g98.8%
Trans Fat 0.5 g
Cholesterol 281.3 mg
Sodium 2705.6 mg112.7%
Total Carbohydrates 17 g5.6%
Dietary Fiber 0.73 g2.9%
Sugars 3.5 g
Protein 83 g165.3%
Vitamin A 2.7% Vitamin C 3.3%
Calcium 8.9% Iron 36.3%
*Based on a 2000 Calorie diet
Place the meat, skin side up, in a wok with the water.
Turn! heat high; when water boils, pour the sherry, then the soy sauce, over the pork.
Place ginger root and scallions in the liquid.
Cover pork, lower heat, and simmer for 1 hour.
Turn the meat and simmer for another hour.
Turn the meat again, add sugar, and cook for 30 minutes longer.
The meat should now be tender enough to give way with chopsticks.
Serve on a bed of rice in a deep bowl, with the gravy poured over it.