Ingredients: 4 lb. (1,000 g) fresh, uncured ham, boneless 1 tbsp scallions, chopped 3 1/2 oz pork bones 3 1/2 oz (100 g) rock sugar 10 cups (2 litres plus 500 ml) pork stock 1 oz (25 g) brown sugar 4 tbsp (60 ml) rice wine 2 tsp. salt, or to taste 1 tbsp fresh ginger, sliced
Directions:1. Wash the ham and the bones and place in a large wok with bones under the ham. Add the stock and bring to a boil over high heat. Skim the foam from the surface and add e rice wine ginger slices, scallions, sugars, and salt, Simmer, tightly covered, over low heat until the ham is tender. Discard the bones and place the ham in a serving dish. 2. Bring the sauce back to a boil and reduce until thickened. Pour over the ham and serve. |