Basic soup with pork (slow cooking)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | 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 1-½ hours.
3. Stir in salt and pepper. Simmer 5 minutes more.
VARIATIONS: For the onion, substitute ¼ pound fresh mushrooms, sliced, or 2 ounces dried cuttlefish (soaked).
During the last half hour of cooking, add 1 Cup Chinese lettuce, cut in 1-½ inch sections; and 4 Water chestnuts, sliced.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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