Basic soup with pork (slow cooking)

Yield: 4 Servings

Measure Ingredient
½ pounds Fresh pork shoulder
1 \N Onion
6 cups Stock (see recipe) (up to)
1 teaspoon Salt
1 dash Pepper

1. Cut pork in 1-inch cubes and onion in quarters. Place in heavy pan with cold stock and bring slowly to a boil.

2. Reduce heat, and skim surface to clear. Then simmer, covered, about 1-½ hours.

3. Stir in salt and pepper. Simmer 5 minutes more.

VARIATIONS: For the onion, substitute ¼ pound fresh mushrooms, sliced, or 2 ounces dried cuttlefish (soaked).

During the last half hour of cooking, add 1 Cup Chinese lettuce, cut in 1-½ inch sections; and 4 Water chestnuts, sliced.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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