Easiest Way to Make Wood Ear Fungus Chinese

Bill Wood's Juicy Pigs

Tree/wood ear fungus/mushroom, called nam meo in vietnamese, is a popular ingredient in chinese and vietnamese cooking.

Recipe Summary Bill Wood's Juicy Pigs

This Juicy Pig recipe has been passed down in my family for years. The beef and pork BBQ is perfect for big family gatherings, and of course football parties. It is tasty and just like the title states...juicy!

Ingredients | Wood Ear Fungus Chinese

2 teaspoons vegetable oil

1 (4 pound) bone-in beef chuck pot roast

2 pounds boneless pork shoulder roast

2 cups water

2 ½ cups ketchup

2 tablespoons prepared yellow mustard

2 tablespoons Worcestershire sauce

1 tablespoon lemon juice

salt and pepper to taste

15 hamburger buns, split

1 cup chopped onion

1 cup chopped pickles

Directions

Preheat oven to 400 degrees F (200 degrees C).

Heat the vegetable oil in a large Dutch oven until it shimmers, and sear the beef and pork roasts on all sides until browned, about 3 minutes per side.

Pour the water over the meat, cover, and cook in the preheated oven for 2 hours. Uncover the Dutch oven, and remove and discard the bones from the beef roast. With a spoon or spatula, loosen the browned flavor bits from the bottom of the Dutch oven.

Mix together the ketchup, mustard, Worcestershire sauce, lemon juice, and salt and pepper in a bowl. Pour the ketchup mixture over the meat, stir to combine with the browned flavor bits, and cover the Dutch oven.

Reduce oven heat to 250 degrees F (120 degrees C), and cook for 2 more hours. Shred the meat with 2 forks, pile each bun with about 1/3 cup meat and sauce, and garnish with onion and pickles to taste.

For 35 to 40 people, I use 7 1/2 pounds of beef and 3 3/4 pounds of pork.

Info | Wood Ear Fungus Chinese

prep: 20 mins cook: 4 hrs 15 mins total: 4 hrs 35 mins Servings: 15 Yield: 15 sandwiches

TAG : Bill Wood's Juicy Pigs

Meat and Poultry Recipes, Pork, Pork Shoulder Recipes,