Crisp Chinese Pork
2 lb Boned pork butt or shoulder,
-fat trimmed and cut into
-2" chunks
2 Garlic cloves,minced/pressed
1 ts Anise seed
1/2 ts Ground cinnamon
1/2 ts Ground cloves
1/4 c Soy sauce
6 c Hot cooked rice
Thinly sliced green onion
Fresh cilantro sprigs
Hoisin or Chinese plum sauce

I took this recipe from
hjttp://www.webrecipes.info

In a 4-5 quart pan on high heat, combine meat, garlic,anise seed,
gorund cinnamon, ground cloves, soy sauce, and 1 quart water. Bring to
a boil; cover and simmer until meat is very tender when pierced, about
1 1/2 hours. Boil, uncovered, on high heat until sizzling, about 30
minutes; stir often. Drain off fat.

With 2 forks, shred meat; put into a 9x13" pan. Bake in a 400'F. oven
until pork begins to crisp, 15-20 minutes. Spoon over rice; add onion,
cilantro, and
hoisin to taste.

Per serving: 313 calories; 20 grams protein; 12 grams fat; (4 grams
saturated fat); 30 grams carbohydrates; 566 milligrams sodium; 66
milligrams cholesterol.

recipe of http://www.webrecipes.info