Braised fresh ham with rock sugar, sichuan style

1 Servings

Ingredients

Quantity Ingredient
4 pounds Fresh uncured ham; boneless
3½ ounce Pork bones
10 cups Pork stock
4 tablespoons Rice wine
1 tablespoon Fresh ginger; sliced
1 tablespoon Scallions; chopped
3½ ounce Rock sugar
1 ounce Brown sugar
2 teaspoons Salt; or to taste

Directions

1. Wash the ham and the bones and place in a large wok with bones under the ham. Add the stock and bring to a boil over high heat. Skim the foam from the surface and add the rice wine, ginger slices, scallions, sugars, and salt. Simmer, tightly covered, over low heat until the ham is tender.

Discard the bones and place the ham in a serving dish.

2. Bring the sauce back to a boil and reduce until thickened. Pour over the ham and serve.

busted by sooz

Posted to recipelu-digest Volume 01 Number 227 by James and Susan Kirkland <kirkland@...> on Nov 08, 1997

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