How to make it

  • Crush the quarter sized slices of ginger with the flat surface of the cleaver. Mix all the other broth ingredients in a pot, add the pork meat and bring to a boil. Reduce heat and simmer, covered, turning occasionally.
  • Cook until meat is fork tender; 1 hour for tenderloin and 2-1/2 hours for roast or butt.
  • When done remove the pork, cool it, then cover and refrigerate until cold.
  • Thinly slice the meat across the grain and serve with condiments.

Reviews & Comments 4

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    " It was excellent "
    kukla ate it and said...
    YUM :) I make a heated version, Chinese in origin (Spicy Caramel Pork; I've posted it...) that is very good; I will look forward to making a cold, appetizer version of it :0 Thank you :)
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  • cookingforfun 10 years ago
    Yes Yes Yes
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    " It was good "
    pops ate it and said...
    Thanks Richard looks great
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    " It was excellent "
    mystic_river1 ate it and said...
    I LOVE this! thank you for post Richard!

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