How many, how suitable, how sovereign are the supports our heavenly Father affords to His afflicted children! They make the affliction, which in itself would seem heavy and tedious appear to be light, and but for a moment. It is happier to be in the furnace of affliction with these supports than to be in the highest prosperity without them! Blessed with the hopes and comforts of Christ! The true Christian would prefer the lot of Lazarus, with all the poverty and distress which he endured to the lot of the rich man, who, amidst all the splendor and affluence which this world could afford – lived a life of alienation from God, and destitute of the sovereign supports which can only be enjoyed, by those who love and fear Him.

John Fawcett

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains	Chinese	Chinese, Pork & hame	1	Servings

INGREDIENTS

1 1/4	lb	Pork lean and fat with skin
1	tb	Fresh ginger; chopped
1 1/2	ts	Soy sauce
1 1/2	tb	Garlic; chopped
4	c	Vegetable oil for deep frying
3	c	Chicken broth
2	ts	Rice wine
14	oz	Potatoes; peeled & thinly sliced
1	ts	Salt; or to taste
1	tb	Sugar
3		Cakes fermented bean curd
1	tb	Cornstarch(cornflour) dissolved in
1	tb	Water
1 1/2	tb	Scallions; chopped

INSTRUCTIONS

1. Wash the pork and boil in water until thoroughly cooked. While the pork
cooks, deep-fry the potato slices until cooked, drain, and set aside. Drain
the pork and coat the skin with soy sauce.
2. Deep-fry the pork in hot oil, 350¡ãF(180¡æ)until the skin browns. Drain
and soak in cool water until the skin becomes soft. Then cut into 1/8 inch
(4mm) slices, leaving some skin on each slice.
3. Crush the fermented bean curd into a paste and set aside.
4. heat 2 tbsp of oil in a wok to very hot. Add the scallion, ginger, and
garic, and stir-fry. Add the chicken broth, rice wine, salt, soy sauce, and
sugar, and stir to blend. Bring to a boil, lower the heat, and simmer
slowly until the pork is tender.
5. Remove the porkslices and stack in large, heat-proof bowl with the skin
side down. Pour sauce from wok over meat and set the bowl in a steamer.
Steam over high heat for 5 minutes.
6. Pour sauce back into wok, place pork in a serving dish, skin side up.
Arrange potatoes around meat.
7. Heat the sauce, stir the cornflour-water mixture to blend it, and add to
the sauce. Cook, stirring, until thickened. Pour over the pork and serve.
busted by sooz
Posted to recipelu-digest Volume 01 Number 227 by James and Susan Kirkland
<kirkland@gj.net> on Nov 08, 1997

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