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Suggest a better descriptionCube the meat and place it in a heavy cast-iron pot or a Dutch oven with enough water to cover. Add the vinegar, brown sugar, sage, and ginger. Simmer over medium-low heat until the meat falls apart, about 1-1/2 hours, adding water as needed. Transfer the meat in another pan, add the onion to the pot, and bring to a gentle boil. When the meat is cool enough, remove and discard any connective tissue, veins, bone fragments, etc., and pull the meat into small bits. Return the meat to the pot and add the butter. Continue stirring and cooking to combine the meat and onion. Season with salt and pepper to taste. Serve over rice.
Serves 6 to 8.
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Serving Size: 1 Serving (184g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 21 | ||
Calories from Fat: 1 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.8mg | 0 % | |
Potassium 43.3mg | 1 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 4.2g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 21
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