| 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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