Recipe - Crisp Chinese Pork

2 pound Boned pork butt or shoulder,
fat trimmed and cut into
2" chunks
2 Garlic cloves,minced/pressed
1 teaspoon Anise seed
One half teaspoon Ground cinnamon
One half teaspoon Ground cloves
One fourth cup Soy sauce
6 cup Hot cooked rice
Thinly cut or sliced up green onion
Fresh cilantro sprigs
Hoisin or Chinese plum sauce

In a 45 quart pan on high heat, combine meat, garlic, anise seed, gorund
cinnamon, ground cloves, soy sauce, and 1 quart water. Bring to a boil;
cover and simmer until meat is very tender when pierced, about 1 One half hours.
Boil, uncovered, on high heat until sizzling, about 30 minutes; stir often.
Drain off fat.

With 2 forks, shred meat; put into a 9x13" pan. Bake in a 400'F. oven until
pork begins to crisp, 1520 minutes. Spoon over rice; add onion, cilantro,
and hoisin to taste.

Per serving: 313 calories; 20 grams protein; 12 grams fat; (4 grams
saturated fat); 30 grams carbohydrates; 566 milligrams sodium; 66
milligrams cholesterol.

~ Karin Andersen, Monarch Beach, California

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini