Directions:
- Crush the quarter sized slices of ginger with the flat surface of the cleaver. Mix all the other broth ingredients in a pot, add the pork meat and bring to a boil. Reduce heat and simmer, covered, turning occasionally.
- Cook until meat is fork tender; 1 hour for tenderloin and 2-1/2 hours for roast or butt.
- When done remove the pork, cool it, then cover and refrigerate until cold.
- Thinly slice the meat across the grain and serve with condiments.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 732.61 Kcal (3067 kJ) | ||
| Calories from fat | 673.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 74.84g | 115% | |
|---|---|---|---|
| Cholesterol | 81.63mg | 27% | |
| Sodium | 496.69mg | 21% | |
| Potassium | 398.63mg | 8% | |
| Total Carbs | 2.07g | 1% | |
| Sugars | 1.48g | 6% | |
| Dietary Fiber | 0.1g | 0% | |
| Protein | 11.12g | 22% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.2mg | 1% | |
| Calcium | 24.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 392.56 Kcal (1644 kJ) | ||
| Calories from fat | 360.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.1g | 115% | |
|---|---|---|---|
| Cholesterol | 43.74mg | 27% | |
| Sodium | 266.15mg | 21% | |
| Potassium | 213.6mg | 8% | |
| Total Carbs | 1.11g | 1% | |
| Sugars | 0.79g | 6% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 5.96g | 22% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.1mg | 1% | |
| Calcium | 13.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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