Tung-po Golden Pork Feet

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Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Chinese, Pork	4	Servings

INGREDIENTS

1		Pork Foot
1	T	Cornstarch Paste
1	T	Spring Onion, minced
		Soy Sauce
6	c	Oil, for frying
2	c	Soup Stock
2	t	Dried Pickled Cabbage
2	t	Sesame Oil
10		Carrot Balls
10		Turnip Balls
		Spinach
5		Ginger Slice
2	t	Salt
		Peppercorns
1	t	Sugar Colour
1	t	Pepper, ground
1/2	T	Wine
1	T	Soy Sauce

INSTRUCTIONS

Scrape hair off the pork foot. rinse. Chop into sections. Remove
bones. Cook in boiling water briefly. Add some soy sauce to the pork
foot. Heat oil for frying. Fry the pork foot till golden brown.  Remove
and drain. Save some oil in the wok. Add seasonings. Stir  quickly. Add
stock and pork foot. Simmer over a low flame for 1 hour.  Remove. Steam
for 10 minutes. Save the juice oozing out from the pork  foot. Put the
pork foot, upside down, on the plate. Stir-fry the  dried pickled
cabbage with sesame oil. Add the juice above,  cornstarch paste, and
spring onion. Mix well. Pour it over the pork  foot. Fry the carrot and
turnip balls for 3 minutes. Garnish the dish  with them and add some
spinach. Serve.  Note: Sugar colour is made by frying granulated sugar
and rock sugar  with oil over a very small flame. It looks like soy
sauce and helps  deepen the colour of the dish.  Tung-Po is also known
as Su Shih and is one of the Eight Great  Scholars.  From The Chinese
Regional Cuisine Series, Szechwan Cooking.  Posted by James Lor.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3445 Calories From Fat: 2944 Total Fat: 333.1g Cholesterol: 3.6mg Sodium: 2708.7mg Potassium: 3596mg Carbohydrates: 115.5g Fiber: 32.7g Sugar: 64g Protein: 19.8g