Servings
4 s
Ingredients
- 1/2 pound Fresh pork shoulder
- 1 Onion
- 6 cups Stock (see recipe) (up to)
- 1 teaspoon Salt
- 1 dash Pepper
Directions
- 1. Cut pork in 1-inch cubes and onion in quarters.
- Place in heavy pan with cold stock and bring slowly to a boil.
- 2. Reduce heat, and skim surface to clear.
- Then simmer, covered, about 1-1/2 hours.
- 3. Stir in salt and pepper.
- Simmer 5 minutes more.
- VARIATIONS: For the onion, substitute 1/4 pound fresh mushrooms, sliced, or 2 ounces dried cuttlefish (soaked).
- During the last half hour of cooking, add 1 Cup Chinese lettuce, cut in 1-1/2 inch sections; and 4 Water chestnuts, sliced.
- From
, ISBN 0-517-65870-4. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.