Braised Fresh Ham With Rock Sugar, Sichuan Style Recipe
- 4 lb Fresh uncured ham, boneless
- 3 1/2 ounce Pork bones
- 10 c. Pork stock
- 4 Tbsp. Rice wine
- 1 Tbsp. Fresh ginger, sliced
- 1 Tbsp. Scallions, minced
- 3 1/2 ounce Rock sugar
- 1 ounce Brown sugar
- 2 tsp Salt, or possibly to taste
- 1.
- Wash the ham and the bones and place in a large wok with bones under the ham.
- Add in the stock and bring to a boil over high heat.
- Skim the foam from the surface and add in the rice wine, ginger slices, scallions, sugars, and salt.
- Simmer, tightly covered, over low heat till the ham is tender.
- Throw away the bones and place the ham in a serving dish.
- 2.
- Bring the sauce back to a boil and reduce till thickened.
- Pour over the ham and serve.
fresh uncured ham, bones, stock, rice wine, fresh ginger, scallions, sugar, brown sugar, salt
Taken from cookeatshare.com/recipes/braised-fresh-ham-with-rock-sugar-sichuan-style-90585 (may not work)