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Suggest a better description1. Clean and bone the pork hocks, cut the pork with skin on into 1 inch cubes.
2. Place the pork in a deep pot, cover with enough water, and bring to a boil. Discard this water, then rinse the pork with warm water, and keep in the pot.
3. Add soy sauce, rice wine, salt, sugar, star anise, and 6 cups of water to the pork. Cook on high heat until boiling. Stir and turn the heat to medium, cover, cook about 2 hours until sauce is reduced in half. This sauce must be thick.
4. Pour the pork and sauce into a deep rectangular dish (about 3 inch deep). Refrigerate and let it cool and firm.
5. Remove from the refrigerator, and turn the dish upside down. Place the jellied pork on chopping board. Cut it into slices about 1.5 inch wide, 2.5 inch long, 1/3 inch thin. Arrange them in a platter, and garnish it with lettuce or parsley. Serve cold.
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Serving Size: 1 Serving (547g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 157 | ||
Calories from Fat: 2 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 82969.2mg | 2861 % | |
Potassium 551.5mg | 15 % | |
Total Carbohydrate 14.3g | 4 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 12.3g | ||
Protein 26.5g | 38 % | |
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: 157
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