What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 7400768 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Pork Sung


Pork Sung
4 pounds lean pork, the loin is a good choice
6 Tablespoons dark soy sauce
2 teaspoons coarse salt
4 Tablespoons crushed Chinese brown or granulated sugar
6 Tablespoons vegetable oil
1. Cut meat into thin strips and put them into a heavy casserole with the soy sauce, salt, and sugar. Allow to marinate for half an hour. Then add three cups of boiling water.
2. Heat oven to 300 degrees F. Put the casserole in the oven for two hours, stirring the contents every twenty minutes.
3. Increase oven temperature to 350 degrees F and continue cooking and stirring for another hour.
4. Heat a wok or pan and add two tablespoons oil. Reduce the heat and stir-fry the pork strips, adding an additional tablespoon every five minutes. Continue to stir and cook the meat until it is thoroughly dried and very crisp. Do not allow it to burn.
5. Using a cleaver, shred the meat as finely as you can. Then, using your fingers, tear the meat apart until it is in very fine shreds. Keep on tearing and shredding until the pieces are very fine and thread-like. Store at a cool temperature, but not in the refrigerator.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720