Directions:
- Heat oil in a large, heavy Dutch oven over medium-high heat.
- Add scallions, garlic, and ginger and toss in the oil until heated through, about 1 minute.
- Add water (or stock and water mix), soy sauce, rice wine (or scotch or sherry), brown sugar, anise, and cinnamon stick.
- Bring to boil, then add pork picnic shoulder.
- Turn the meat to cover it with liquid and color it.
- Reduce the heat and cover the pan.
- Simmer, turning the meat every hour and basting it, until it's fork tender, 3 to 4 hours.
- Remove the meat from the pan and spoon off the fat from the pan juices.
- Slice the meat.
- Serve with the pan juices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 164.2 Kcal (687 kJ) | ||
| Calories from fat | 35.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.98g | 6% | |
|---|---|---|---|
| Cholesterol | 35.15mg | 12% | |
| Sodium | 2066.36mg | 86% | |
| Potassium | 356.71mg | 8% | |
| Total Carbs | 10.8g | 4% | |
| Sugars | 7.55g | 30% | |
| Dietary Fiber | 0.61g | 2% | |
| Protein | 15.72g | 31% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 1.5mg | 8% | |
| Calcium | 38.1mg | 4% | |
* 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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