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Crisp Chinese Pork
2 lb Boned pork butt or shoulder, fat trimmed and cut into 2" chunks
2 Garlic cloves, minced/pressed
1 ts Anise seed
1/2 ts Ground cinnamon
1/2 ts Ground cloves
1/4 c Soy sauce
6 c Hot cooked rice
Thinly sliced green onion
Fresh cilantro sprigs
Hoisin or Chinese plum sauce
In a 4-5 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 1/2 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, 15-20 minutes. Spoon over rice; add
onion, cilantro, and hoisin to taste.
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