Yuanbao Pork, Beijing-hebei Style

O blessed Jesus, Your love is wonderful! It is the admiration, joy and song of glorified saints. The experimental sense of Your love on earth sweetens the bitterness of life and disarms death of all its terrors! It was love which moved You to bow the heavens, to come down and sojourn on earth, to humble Yourself, to take on You the form of a servant, and become obedient onto death, even the death of the cross! You pitied me in my lost estate. You sought and found me when I sought You not. You spoke peace to me in the day of my distress, when the clouds of guilt and darkness hung heavy on my soul and I was brought to the borders of despair. You have borne with all my weakness, corrected my mistakes, restored me from my wanderings, and healed my backslidings. May Your lovingkindness be ever before my eyes to induce me to walk in Your truth. May Your love be the daily theme of my meditations, and the constant joy of my heart!

John Fawcett

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Eggs	Chinese	Chinese, Pork & ham	1	Servings

INGREDIENTS

9	oz	Lean and fat pork loin, with
		skin
5	t	Soy sauce
2	c	Vegetable oil
1		Clove star anise, crushed
1	t	Fresh ginger, chopped
1	t	Scallions, chopped
1	T	Rice wine
1/4	t	Salt, or to taste
4		Eggs, hard-boiled

INSTRUCTIONS

Boil the pork in water to cover until barely cooked. Remove,drain,  and
coat with 1 tsp soy sauce. Heat teh oil in a wok over a medium  fire to
very hot, add the pork and deep-fry until small bubbles  appear on the
skin. Remove and let cool. Then cut into slices,  1/8-inch thick,
leaving some skin on each slice. Stack the slices in  a heat proof
bowl, skin side down. Sprinkle the star anise and ginger  over the
pork. Mix together with the rice wine, salt, and 3 tsp of  soy sauce,
and pour over the pork. Place the bowl in a steamer and  steam over
boiling water until thoroughly cooked, about one hour.  While the pork
steams, shell the eggs and soak them in 1 tsp soy  sauce for 10
minutes. Reheat the oil to moderatly hot and deep-fry  the eggs until
golden brown. Drain, let cool slightly, and cut into  halves. Cover the
bowl containing the pork with a serving dish turned  upside down.
Invert the bowl so the pork slides onto the dish with  skin side up.
Arrange the eggs around the pork and serve.  This dish gets its name
from the eggs, which resemble yuan pao, the  gold ingots used as money
in ancient times.  busted by sooz Posted to recipelu-digest Volume 01
Number 227 by  James and Susan Kirkland <kirkland@gj.net> on Nov 08,
1997

A Message from our Provider:

“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4592 Calories From Fat: 4160 Total Fat: 469.9g Cholesterol: 1017mg Sodium: 1890.3mg Potassium: 2013.8mg Carbohydrates: 19.2g Fiber: 2.7g Sugar: 8.2g Protein: 90.1g