Instructions: Put all stock ingredients in a large flameproof casserole and bring to a boil. Add pork; return to a boil, then simmer on top of stove or in preheated oven at 350 degrees for 45 minutes if using pork loin, 1 1/2 hours if using pork shoulder or spareribs. When meat is very tender, carefully lift it out onto a wooden board, and, using a Chinese cleaver, cut it into thick slices or bite-size chunks. Serve with other Chinese dishes such as noodles, stir-fried vegetables or steamed rice. You also can serve this with mashed potatoes or mashed white beans, with a little stock drizzled over.

Note: Some of the stock is served with the dish; the rest is kept and used over and over again, improving in flavor each time a new dish is cooked in it.

The stock also may be used to cook whole ducks or chickens. If you dont plan to make this often the stock may be frozen.

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