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Pork Dishes
Steamed Pork(G) Stir-Fried Pork Steamed Pork(S) Stremed Pork Balls(H) Yuanbao Pork(B-H)
Sweet-and-Sour Pork Deep-Fried Yellow Croaker Braised Fresh Ham with Rock Sugar


Braised Fresh Ham with Rock Sugar

Braised Fresh Ham with Rock Sugar, Sichuan Style

4 lb (1,000 g) fresh, uncured ham, boneless
3 1/2 oz pork bones
10 cups (2 litres plus 500 ml) pork stock
4 tbsp (60 ml) rice wine
1 tbsp fresh ginger, sliced
1 tbsp scallions, chopped
3 1/2 oz (100 g) rock sugar
1 oz (25 g) brown sugar
2 tsp salt, or to taste

1. Wash the ham and the bones and place in a large wok with bones under the ham. Add the stock and bring to a boil over high heat. Skim the foam from the surface and add the rice wine, ginger slices, scallions, sugars, and salt. Simmer, tightly covered, over low heat until the ham is tender. Discard the bones and place the ham in a serving dish.

2. Bring the sauce back to a boil and reduce until thickened. Pour over the ham and serve.

Sweet-and-Sour Pork

Sweet-and-Sour Pork, Guangzhou Style

1 lb (500 g) lean and fat boneless pork
2 tsp salt, or to taste
2 eggs, beaten
3 tbsp plus 1 tsp (50 g) dry cornstarch (corn-flour)
1 medium green pepper
7 oz (200 g) bamboo shoots
4 cups (1 litre) vegetable oil for deep-frying
4 tsp garlic, sliced
2 tbsp scallions, chopped
For the sauce:
4 1/2 tbsp sugar
3 tbsp vinegar
2 tsp soy sauce
2 tbsp tomato ketchup
1 cup (120 ml) water
1/4 tsp salt, or to taste
2 tsp cornstarch (cornflour) dissolved in 2 tsp water

1. Wash the pork and cut into diamond-shaped slices about 1 inch (25 mm) long. Mix with the salt and let stand for 15 minutes, then mix well with the eggs and dry cornstarch.
2. Halve vertically, seed and wash the green pepper. Cut the green pepper and the bamboo shoots into diamond shapes, the same size as the pork. Set aside.
3. Heat the oil in a wok over medium heat to very hot, about 375°C(190°C). Deep-fry the pork slices until they turn golden brown and float to the surface. Drop the bamboo shoots into the oil and remove immediately, along with the pork. Drain well and set aside.
4. Make the sweet-and-sour sauce in another pot.
5. Pour the oil out of the wok, leaving only enough to cover the bottom, about 2 tbsp. Heat to very hot, or until the oil surface ripples. Add the garlic and and stir-fry. Then add the scallions and green pepper and stir-fry for 1 minute. Add the sweet-and-sour sauce and bring to a boil. Stir the dissolved cornstarch to blend and add to the wok. Cook, stirring, until thickened. Add the pork. Stir to coat thoroughly. Remove and serve.

Yuanbao Pork

Yuanbao Pork, Beijing-Hebei Style

9 oz (250 g) lean and fat pork loin with skin
5 tsp soy sauce
2 cups (500 ml) vegetable oil;
uses about 1/4 cup (50 ml)
1 clove of star anise, crushed
1 tsp fresh ginger, chopped
1 tsp scallions, chopped
1 tbsp rice wine
1/4 tsp salt, or to taste
4 eggs, hard-boiled
1. Boil the pork in water to cover until barely cooked. Remove,drain, and coat with 1 tsp soy sauce.
2. Heat teh oil in a wok over a medium fire to very hot, 430¡ã(220¡æ), add the pork and deep-fry until small bubbles appear on the skin. Remove and let cool. Then cut into slices, 1/8-inch (4 mm) thick, leaving some skin on each slice. Stack the slices in a heat proof bowl, skin side down.
3. 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.
4. 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.
5. 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.
Note: This dish gets its name from the eggs, which resemble yuan pao, the gold ingots used as money in ancient times.

Deep-Fried Yellow Croaker

Deep-Fried Yellow Croaker with Sweet-and-Sour Sauce, Shanghai Style

1 whole yellow croaker about 1 1/2 lb (750 g) (or similar fish)
1/2 tsp salt
6 cups (1,500 ml) vegetable oil for deep-frying; uses about 7 oz (200 ml)
1/2 tsp scallions, chopped
1/4 tsp fresh ginger, chopped
1/2 tsp garlic, chopped
3 1/2 oz (100 ml) vinegar
2 tsp soy sauce
10 oz (300 ml) clear stock (see p.17)
14 tbsp (200 g) sugar
10 tbsp (150 g) cornstarch (cornflour), dissolved in 5 tbsp water

1. Draw, scale, and wash the fish. Blot dry. Make 5 to 7 diagonal slashes about 1/4 inch deep at even intervals on each side. Rub salt in the slashes and dust all over with flour.
2. Heat the oil in a wok to about 350°F(180°C). Hold the fish by the tail and carefully lower it into the oil. Slide a wok scoop or spatula under the fish to keep it from sticking to the wok and deep-fry until the slashes open, about 2 minutes. Carefully turn the fish upside down, holding it against the side of the wok, and deep-fry another 2 minutes. Continue to turn the fish and deep-fry it until the skin is brown on all sides. Finish by laying the fish flat in the oil and pressing the head down with the scoop until it browns. Remove, drain and place on a large oval serving dish.
3. Pour all but 7 tbsp of the oil out of the wok. Heat until the oil surface ripples. Add the scallions, ginger, garlic, vinegar, and soy sauce. Add the stock, sugar, and cornstarch. Cook, stirring, until the sauce thickens. Pour over the fish and serve.

Steamed Pork Balls

Steamed Pork Balls,Hangzhou Style

4 1/2 oz(125 g) pork, 1/3 lean, 2/3 fat or
commercially-ground pork
1 egg white, beaten slightly
1/2 tsp rice wine
1/2 tsp salt, or to taste
1 tsp cornstarch (cornflour)
7 oz (200ml) stock
2 oz vegetable leaves
1/4 tsp MSG
1. Mince the pork if it is not already ground. Add the egg white, rice wine, MSG, and salt, and stir to mix. Add the cornstarch and mix well. Shape lightly into four equal-sized balls.
2. Pour the stock into a wok and bring to a boil. Add the meat balls and cover them with the leaves. Bring to a boil over high heat, them turn the heat down, and simmer for 1 hour, or until the meat is tender and the gravy has thickened. Remove and serve.

Steamed Pork with Fermented Bean Curb

Steamed Pork with Fermented Bean Curb
Guangdong Style

1 1/4 lb(600g) pork, lean and fat with skin
1 tbsp fresh ginger, chopped
1 1/2 tsp soy sauce
1 1/2 tbsp garlic, chopped
4 cups(1 litre) vegetable oil for deep frying;
will use about 1/2 cup(100ml)
3 cups(750ml)chicken broth
2 tsp rice wine
14 oz (400g) potatoes, peeled and cut in 1/8inch(4 mm)slices
1 tsp salt, or to taste
1 tbsp sugar
3 cakes fermented bean curd
1 tbsp cornstarch(cornflour) dissolved in 1 tbsp water
1 1/2 tbsp scallions, chopped
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.



Steamed Pork with fermented Bean Curd

Steamed Pork with fermented Bean Curd, Suzhou Style

1/2 lb(200g) pork,lean and fat,
cut in a square with skin attached
1/2 tsp(3g) red fermented rice
1 oz(25 g) red fermented bean curd
1 oz(25 g) rock sugar, crushed
3/4tsp salt
1 tsp scallion sections
1/2 tsp fresh ginger, chopped
2 tsp rice wine
1. Place the pork in boiling water o cover. Drain and wash in hot water. Cut into 1-inch( 4 cm) squares.
2. Soak the red fermented rice in a little warm water, crush it, and mix with the fermented bean curd, rock sugar and 1/2 tsp salt into a paste. Coat the pork slices with the paste.
3. Stack the pork slices, skin side down, in a large bowl and pour the rest of the paste over them. Add the scallion, ginger, and rice wine. Cover the bowl tightly with a dish. Place the bowl in a steamer and steam over boiling water for 3 hours over a high fire, adding water when necessary, until the meat becomes very tender. Remove the bowl from the steamer. Discard the scallions and ginger. Cover the bowl with a serving dish and invert both so the pork slide into the dish with the skin side up. Serve.



Stir-Fried Pork Cubes

Stir-Fried Pork Cubes with Green Peppers,Beijing style

4 1/2 oz(125g) boneless pork shoulder
1 oz(20g) peanuts, skinned and deep-fried
1 tsp salt,or to taste
6 egg whites
4 tsp(20g) cornstarch(cornflour)
3 tbsp meat stock or water
1 tsp rice wine
1 tsp soy sauce
1/4 tsp scallions, chopped
1/4 tsp ginger powder
1/4 tsp garlic, sliced
1 1/2 tsp sugar
3 tbsp vegetable oil
2 oz(50g ) green pepper, seeded and cut into
1/2 inch(1cm) cubes
1/4 tsp hot chili
1.Wash the pork, cut into 1/2-inch(1.5cm) small cubes, and mix with 1/2 tsp salt. Beat the egg whites and mix with 3 tsp of the cornstarch. Add the pork cubes and mix to coat well. Set aside. 2. Mix the stock with the remaining 1 tsp of cornstarch,1/2 tsp salt(or to taste), rice wine, woy sauce, scallions, ginger, garlic, and sugar. Set aside. 3.Heat the oil in a wok to moderately hot (230¡ãF or 110¡æ).Add the pork cubes and stir-fry for about out the oil from the wok and reheat. Add the green peppers and stir-fry for 30 seconds. Then add the pork cubes. Stir the sauce to blend it, then add to the wok. add the peanuts and hot chili oil. Bring to a boil and cook, stirring,until thickened. Remove and serve.

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