Red-Cooked Pork Shoulder

• 6 dried shiitake mushrooms
• 4 to 5 lb. fresh pork picnic shoulder (with rind left on)
• 1/2 c. soy sauce
• 1 whole star anise or 8 sections of star anise
• 2 Tbsp. light or dark rock candy or 2 Tbsp. granulated sugar
• 1/2 c. Chinese rice wine or pale dry sherry
• 2 c. cold water
• 2 scallions (including green tops), cut in 3-inch lengths

1. Soak mushrooms 30 minutes in warm water.
2. Leave whole.
3. Blanch pork and let boil briskly for 5 minutes.
4. Transfer meat to colander. Run hot tap water over it. Discard cooking water. Replace the meat in the pot.
5. Add soy sauce, star anise, rock candy, wine, scallions and 2 cups cold water. Bring to a boil and cover the pot.
6. Reduce heat to low. Cook about 3 hours, adjusting heat to keep the liquid at simmer, turning meat over 2 or 3 times during the cooking period.
7. Add soaked mushrooms.
8. Cook 30 minutes longer.
9. There should be about 1 cup liquid left.
10. If more, cook, uncovered, until liquid is reduced. Transfer to deep platter. Pour cooking juice over it.
11. Serves 6 to 8 main course or 8 to 10 as part of a Chinese meal.

shiitake mushrooms, fresh pork picnic shoulder, soy sauce, anise, light, chinese rice wine, cold water, scallions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=739426 (may not work)