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Reviewed Chinese Slow-Cooked Pork Shoulder
Mar 11, 2013 in Food Network Community Toolbox on FoodNetwork.com
“This turned out to be an excellent recipe. I doubled the amount of pork shank (6 pound shank), and multiplied by 1.5 x the chicken stock and soy sauce.
I very much read that many people thought there was too much sauce. What I did was to use vermicelli (glass noodles)--I used 12 ounces of dried vermicelli, and they absorbed most...”