Braised Fresh Ham with
Rock Sguar
Ingredients
4 lb. (1,000 g) fresh,
uncured ham, boneless
1 tbsp scallions, chopped
3 1/2 oz pork bones
3 1/2 oz (100g) rock sugar)
10 cups ( 2 litres plus 500ml ) pork stock
1 oz (25g ) brown sugar
4 tbsp (60ml ) rice wine
2 tsp. salt, or to taste
1 tbsp fresh ginger, sliced
Directions
- 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.
- Bring the sauce back to a boil and reduce
until thickened. Pour over the ham and
serve.
