Pork and Ham
Pork is most famous for the delicious sweet and sour Chinese dishes which are so popular, but it is far more versatile and can be used in any number of flavour combinations. Pork fillet, or tenderloin, is a particularly good cut of pork to buy as it is very tender and has almost no fat.
Pork with Almonds
Serves 4
60 ml/4 tbsp groundnut (peanut) oil
50 g/2 oz/½ cup flaked almonds
350 g/12 oz pork, diced
100 g/4 oz bamboo shoots, diced
3 stalks celery, diced
50 g/2 oz peas
4 water chestnuts, diced
100 g/4 oz mushrooms, diced
250 ml/8 fl oz/1 cup stock
45 ml/3 tbsp soy sauce
salt and freshly ground pepper
Heat the oil and fry the almonds until lightly browned. Pour off most of the oil, add the pork and stir-fry for 1 minute. Add the bamboo shoots, celery, peas, water chestnuts and mushrooms and stir-fry for 1 minute. Add the stock, soy sauce, salt and pepper, bring to the boil, cover and simmer for 10 minutes.
Pork with Bamboo Shoots
Serves 4
30 ml/2 tbsp groundnut (peanut) oil
450 g/1 lb lean pork, cubed
3 spring onions (scallions), sliced
2 cloves garlic, crushed
1 slice ginger root, minced
250 ml/8 fl oz/1 cup soy sauce
30 ml/2 tbsp rice wine or dry sherry
30 ml/2 tbsp brown sugar
5 ml/1 tsp salt
600 ml/1 pt/2½ cups water
100 g/4 oz bamboo shoots, sliced
Heat the oil and fry the pork until golden brown. Drain off any excess oil, add the spring onions, garlic and ginger and fry for 2 minutes. Add the soy sauce, wine or sherry, sugar and salt and stir well. Add the water, bring to the boil, cover and simmer for 45 minutes. Add the bamboo shoots, cover and simmer for a further 20 minutes.
Barbecued Pork
Serves 4
2 pork fillets
30 ml/2 tbsp red wine
15 ml/1 tbsp brown sugar
15 ml/1 tbsp honey
60 ml/4 tbsp soy sauce
2.5 ml/½ tsp cinnamon
10 ml/2 tsp red food colour (optional)
1 clove garlic, crushed
1 spring onion (scallion), cut into chunks
Place the meat in a bowl. Mix together all the remaining ingredients, pour over the pork and leave to marinate for 2 hours, turning occasionally. Drain the meat and place it on a wire rack in a roasting tin. Cook in a preheated oven at 180°C/350°’F/gas mark 4 for about 45 minutes, turning and basting with the marinade during cooking. Serve cut into thin slices.
Pork and Bean Sprouts
Serves 4
225 g/8 oz lean pork, cut into strips
1 slice ginger root, minced
30 ml/2 tbsp soy sauce
15 ml/1 tbsp rice wine or dry sherry
2.5 ml/½ tsp sugar
450 g/1 lb bean sprouts
45 ml/3 tbsp groundnut (peanut) oil
2.5 ml/½ tsp salt
Mix together the pork, ginger, 15 ml/ 1 tbsp of soy sauce, the wine or sherry and sugar. Blanch the bean sprouts in boiling water for 2 minutes then drain. Heat half the oil and stir-fry the pork for 3 minutes until lightly browned. Remove from the pan. Heat the remaining oil and stir-fry the bean sprouts with the salt for 1 minute. Sprinkle with the remaining soy sauce and stir-fry for a further 1 minute. Return the pork to the pan and stir-fry until heated through.
Spicy Braised Pork
Serves 4
450 g/1 lb pork, diced
salt and pepper
30 ml/2 tbsp soy sauce
30 ml/2 tbsp hoisin sauce
45 ml/3 tbsp groundnut (peanut) oil
120 ml/4 fl oz/½ cup rice wine or dry sherry
300 ml/½ pt/1¼ cups chicken stock
5 ml/1 tsp five-spice powder
6 spring onions (scallions), chopped
225 g/8 oz oyster mushrooms, sliced
15 ml/1 tbsp cornflour (cornstarch)
Season the meat with salt and pepper. Place in a dish and mix in the soy sauce and hoisin sauce. Cover and leave to marinate for 1 hour. Heat the oil and stir-fry the meat until golden brown. Add the wine or sherry, stock and five-spice powder, bring to the boil, cover and simmer for 1 hour. Add the spring onions and mushrooms, remove the lid and simmer for a further 4 minutes. Blend the cornflour with a little water, bring back to the boil and simmer, stirring, for 3 minutes until the sauce thickens.
Steamed Pork Buns
Makes 12
30 ml/2 tbsp hoisin sauce
15 ml/1 tbsp oyster sauce
15 ml/1 tbsp soy sauce
2.5 ml/½ tsp sesame oil
30 ml/2 tbsp groundnut (peanut) oil
10 ml/2 tsp grated ginger root
1 clove garlic, crushed
300 ml/½ pt/1¼ cups water
15 ml/1 tbsp cornflour (cornstarch)
225 g/8 oz cooked pork, finely chopped
4 spring onions (scallions), finely chopped
350 g/12 oz/3 cups plain (all-purpose) flour
15 ml/1 tbsp baking powder
2.5 ml/½ tsp salt
50 g/2 oz/½ cup lard
5 ml/1 tsp wine vinegar
12 x 13 cm/5 in greaseproof paper squares
Mix together the hoisin, oyster and soy sauces and the sesame oil. Heat the oil and fry the ginger and garlic until lightly browned. Add the sauce mixture and fry for 2 minutes. Blend 120 ml/4 fl oz/½ cup of the water with the cornflour and stir it into the pan. Bring to the boil, stirring, then simmer until the mixture thickens. Stir in the pork and onions then leave to cool.
Mix together the flour, baking powder and salt. Rub in the lard until the mixture resembles fine breadcrumbs. Mix the wine vinegar and remaining water then mix this into the flour to form a firm dough. Knead lightly on a floured surface then cover and leave to stand for 20 minutes.
Knead the dough again then divide it into 12 and shape each one into a ball. Roll out to 15 cm/6 in circles on a floured surface. Place spoonfuls of the filling in the centre of each circle, brush the edges with water and pinch the edges together to seal around the filling. Brush one side of each greaseproof paper square with oil. Place each bun on a square of paper, seam side down. Place the buns in a single layer on a steamer rack over boiling water. Cover and steam the buns for about 20 minutes until cooked.
Pork with Cabbage
Serves 4
6 dried Chinese mushrooms
30 ml/2 tbsp groundnut (peanut) oil
450 g/1 lb pork, cut into strips
2 onions, sliced
2 red peppers, cut into strips
350 g/12 oz white cabbage, shredded
2 cloves garlic, chopped
2 pieces stem ginger, chopped
30 ml/2 tbsp honey
45 ml/3 tbsp soy sauce
120 ml/4 fl oz/½ cup dry white wine
salt and pepper
10 ml/2 tsp cornflour (cornstarch)
15 ml/1 tbsp water
Soak the mushrooms in warm water for 30 minutes then drain. Discard the stalks and slice the caps. Heat the oil and fry the pork until lightly browned. Add the vegetables, garlic and ginger and stir-fry for 1 minute. Add the honey, soy sauce and wine, bring to the boil, cover and simmer for 40 minutes until the meat is cooked. Season with salt and pepper. Mix together the cornflour and water and stir it into the pan. Bring just up to the boil, stirring continuously, then simmer for 1 minute.
Pork with Cabbage and Tomatoes
Serves 4
30 ml/2 tbsp groundnut (peanut) oil
450 g/1 lb lean pork, cut into slivers
salt and freshly ground pepper
1 clove garlic, crushed
1 onion, finely chopped
½ cabbage, shredded
450 g/1 lb tomatoes, skinned and quartered
250 ml/8 fl oz/1 cup stock
30 ml/2 tbsp cornflour (cornstarch)
15 ml/1 tbsp soy sauce
60 ml/4 tbsp water
Heat the oil and fry the pork, salt, pepper, garlic and onion until lightly browned. Add the cabbage, tomatoes and stock, bring to the boil, cover and simmer for 10 minutes until the cabbage is just tender. Blend the cornflour, soy sauce and water to a paste, stir into the pan and simmer, stirring, until the sauce clears and thickens.
Marinated Pork with Cabbage
Serves 4
350 g/12 oz belly pork
2 spring onions (scallions), chopped
1 slice ginger root, minced
1 stick cinnamon
3 cloves star anise
45 ml/3 tbsp brown sugar
600 ml/1 pt/2½ cups water
15 ml/1 tbsp groundnut (peanut) oil
15 ml/1 tbsp soy sauce
5 ml/1 tsp tomato purée (paste)
5 ml/1 tsp oyster sauce
100 g/4 oz Chinese cabbage hearts
100 g/4 oz pak choi
Cut the pork into 10 cm/4 in chunks and place in a bowl. Add the spring onions, ginger, cinnamon, star anise, sugar and water and leave to stand for 40 minutes. Heat the oil, lift the pork from the marinade and add it to the pan. Fry until lightly browned then add the soy sauce, tomato purée and oyster sauce. Bring to the boil and simmer for about 30 minutes until the pork is tender and the liquid has reduced, adding a little more water during cooking, if necessary.
Meanwhile, steam the cabbage hearts and pak choi over boiling water for about 10 minutes until tender. Arrange them on a warmed serving plate, top with the pork and spoon over the sauce.
Pork with Celery
Serves 4
45 ml/3 tbsp groundnut (peanut) oil
1 clove garlic, crushed
1 spring onion (scallion), chopped
1 slice ginger root, minced
225 g/8 oz lean pork, cut into strips
100 g/4 oz celery, thinly sliced
45 ml/3 tbsp soy sauce
15 ml/1 tbsp rice wine or dry sherry
5 ml/1 tsp cornflour (cornstarch)
Heat the oil and fry the garlic, spring onion and ginger until lightly browned. Add the pork and stir-fry for 10 minutes until golden brown. Add the celery and stir-fry for 3 minutes. Add the remaining ingredients and stir-fry for 3 minutes.
Pork with Chestnuts and Mushrooms
Serves 4
4 dried Chinese mushrooms
100 g/4 oz/1 cup chestnuts
30 ml/2 tbsp groundnut (peanut) oil
2.5 ml/½ tsp salt
450 g/1 lb lean pork, cubed
15 ml/1 tbsp soy sauce
375 ml/13 fl oz/1½ cups chicken stock
100 g/4 oz water chestnuts, sliced
Soak the mushrooms in warm water for 30 minutes then drain. Discard the stalks and halve the caps. Blanch the chestnuts in boiling water for 1 minute then drain. Heat the oil and salt then fry the pork until lightly browned. Add the soy sauce and stir-fry for 1 minute. Add the stock and bring to the boil. Add the chestnuts and water chestnuts, bring back to the boil, cover and simmer for about 1½ hours until the meat is tender.
Pork Chop Suey
Serves 4
100 g/4 oz bamboo shoots, cut into strips
100 g/4 oz water chestnuts, thinly sliced
60 ml/4 tbsp groundnut (peanut) oil
3 spring onions (scallions), chopped
2 cloves garlic, crushed
1 slice ginger root, chopped
225 g/8 oz lean pork, cut into strips
45 ml/3 tbsp soy sauce
15 ml/1 tbsp rice wine or dry sherry
5 ml/1 tsp salt
5 ml/1 tsp sugar
freshly ground pepper
15 ml/1 tbsp cornflour (cornstarch)
Blanch the bamboo shoots and water chestnuts in boiling water for 2 minutes then drain and pat dry. Heat 45 ml/3 tbsp of oil and fry the spring onions, garlic and ginger until lightly browned. Add the pork and stir-fry for 4 minutes. Remove from the pan.
Heat the remaining oil and stir-fry the vegetables for 3 minutes. Add the pork, soy sauce, wine or sherry, salt, sugar and a pinch of pepper and stir-fry for 4 minutes. Mix the cornflour with a little water, stir it into the pan and simmer, stirring, until the sauce clears and thickens.
Pork Chow Mein
Serves 4
4 dried Chinese mushrooms
30 ml/2 tbsp groundnut (peanut) oil
2.5 ml/½ tsp salt
4 spring onions (scallions), chopped
225 g/8 oz lean pork, cut into strips
15 ml/1 tbsp soy sauce
5 ml/1 tsp sugar
3 stalks celery, chopped
1 onion, cut into wedges
100 g/4 oz mushrooms, halved
120 ml/4 fl oz/½ cup chicken stock
soft-fried noodles
Soak the mushrooms in warm water for 30 minutes then drain. Discard the stalks and slice the caps. Heat the oil and salt and fry the spring onions until softened. Add the pork and fry until lightly browned. Mix in the soy sauce, sugar, celery, onion and both fresh and dried mushrooms and stir-fry for about 4 minutes until the ingredients are well blended. Add the stock and simmer for 3 minutes. Add half the noodles to the pan and stir gently, then add the remaining noodles and stir until heated through.
Roast Pork Chow Mein
Serves 4
100 g/4 oz bean sprouts
45 ml/3 tbsp groundnut (peanut) oil
100 g/4 oz Chinese cabbage, shredded
225 g/8 oz roast pork, sliced
5 ml/1 tsp salt
15 ml/1 tbsp rice wine or dry sherry
Blanch the bean sprouts in boiling water for 4 minutes then drain. Heat the oil and stir-fry the bean sprouts and cabbage until just softened. Add the pork, salt and sherry and stir-fry until heated through. Add half the drained noodles to the pan and stir gently until heated through. Add the remaining noodles and stir until heated through.
Pork with Chutney
Serves 4
5 ml/1 tsp five-spice powder
5 ml/1 tsp curry powder
450 g/1 lb pork, cut into strips
30 ml/2 tbsp groundnut (peanut) oil
6 spring onions (scallions), cut into strips
1 stick celery, cut into strips
100 g/4 oz bean sprouts
1 x 200 g/7 oz jar Chinese sweet pickles, diced
45 ml/3 tbsp mango chutney
30 ml/2 tbsp soy sauce
30 ml/2 tbsp tomato purée (paste)
150 ml/¼ pt/generous ½ cup chicken stock
10 ml/2 tsp cornflour (cornstarch)
Rub the spices well into the pork. Heat the oil and stir-fry the meat for 8 minutes or until cooked. Remove from the pan. Add the vegetables to the pan and stir-fry for 5 minutes. Return the pork to the pan with all the remaining ingredients except the cornflour. Stir until heated through. Mix the cornflour with a little water, stir it into the pan and simmer, stirring, until the sauce thickens.
Pork with Cucumber
Serves 4
225 g/8 oz lean pork, cut into strips
30 ml/2 tbsp plain (all-purpose) flour
salt and freshly ground pepper
60 ml/4 tbsp groundnut (peanut) oil
225 g/8 oz cucumber, peeled and sliced
30 ml/2 tbsp soy sauce
Toss the pork in the flour and season with salt and pepper. Heat the oil and stir-fry the pork for about 5 minutes until cooked. Add the cucumber and soy sauce and stir-fry for a further 4 minutes. Check and adjust the seasoning and serve with fried rice.
Crispy Pork Parcels
Serves 4
4 dried Chinese mushrooms
30 ml/2 tbsp groundnut (peanut) oil
225 g/8 oz pork fillet, minced (ground)
50 g/2 oz peeled prawns, chopped
15 ml/1 tbsp soy sauce
15 ml/1 tbsp cornflour (cornstarch)
30 ml/2 tbsp water
8 spring roll wrappers
100 g/4 oz/1 cup cornflour (cornstarch)
oil for deep-frying
Soak the mushrooms in warm water for 30 minutes then drain. Discard the stalks and finely chop the caps. Heat the oil and fry the mushrooms, pork, prawns and soy sauce for 2 minutes. Blend the cornflour and water to a paste and stir into the mixture to make the filling.
Cut the wrappers into strips, place a little filling on the end of each one and roll up into triangles, sealing with a little flour and water mixture. Dust generously with cornflour. Heat the oil and deep-fry the triangles until crisp and golden brown. Drain well before serving.
Pork Egg Rolls
Serves 4
225 g/8 oz lean pork, shredded
1 slice ginger root, minced
1 spring onion, chopped
15 ml/1 tbsp soy sauce
15 ml/1 tbsp water
12 egg roll skins
1 egg, beaten
oil for deep-frying
Mix together the pork, ginger, onion, soy sauce and water. Place a little of the filling on the centre of each skin and brush the edges with beaten egg. Fold in the sides then roll the egg roll away from you, sealing the edges with egg. Steam on a rack in a steamer for 30 minutes until the pork is cooked. Heat the oil and deep-fry for a few minutes until crisp and golden.
Pork and Prawn Egg Rolls
Serves 4
30 ml/2 tbsp groundnut (peanut) oil
225 g/8 oz lean pork, shredded
6 spring onions (scallions), chopped
225 g/8 oz bean sprouts
100 g/4 oz peeled prawns, chopped
15 ml/1 tbsp soy sauce
2.5 ml/½ tsp salt
12 egg roll skins
1 egg, beaten
oil for deep-frying
Heat the oil and fry the pork and spring onions until lightly browned. Meanwhile blanch the bean sprouts in boiling water for 2 minutes then drain. Add the bean sprouts to the pan and stir-fry for 1 minute. Add the prawns, soy sauce and salt and stir-fry for 2 minutes. Leave to cool.
Place a little filling on the centre of each skin and brush the edges with beaten egg. Fold in the sides then roll up the egg rolls, sealing the edges with egg. Heat the oil and deep-fry the egg rolls until crisp and golden.
Braised Pork with Eggs
Serves 4
450 g/1 lb lean pork
30 ml/2 tbsp groundnut (peanut) oil
1 onion, chopped
90 ml/6 tbsp soy sauce
45 ml/3 tbsp rice wine or dry sherry
15 ml/1 tbsp brown sugar
3 hard-boiled (hard-cooked) eggs
Bring a saucepan of water to the boil, add the pork, return to the boil and boil until sealed. Remove from the pan, drain well then cut into cubes. Heat the oil and fry the onion until softened. Add the pork and stir-fry until lightly browned. Stir in the soy sauce, wine or sherry and sugar, cover and simmer for 30 minutes, stirring occasionally. Score the outside of the eggs slightly then add them to the pan, cover and simmer for a further 30 minutes.
Fiery Pork
Serves 4
450 g/1 lb pork fillet, cut into strips
30 ml/2 tbsp soy sauce
30 ml/2 tbsp hoisin sauce
5 ml/1 tsp five-spice powder
15 ml/1 tbsp pepper
15 ml/1 tbsp brown sugar
15 ml/1 tbsp sesame oil
30 ml/2 tbsp groundnut (peanut) oil
6 spring onions (scallions), chopped
1 green pepper, cut into chunks
200 g/7 oz bean sprouts
2 slices pineapple, diced
45 ml/3 tbsp tomato ketchup (catsup)
150 ml/¼ pt/generous ½ cup chicken stock
Place the meat in a bowl. Mix the soy sauce, hoisin sauce, five-spice powder, pepper and sugar, pour over the meat and leave to marinate for 1 hour. Heat the oils and stir-fry the meat until golden brown. Remove from the pan. Add the vegetables and fry for 2 minutes. Add the pineapple, tomato ketchup and stock and bring to the boil. Return the meat to the pan and heat through before serving.
Deep-Fried Pork Fillet
Serves 4
350 g/12 oz pork fillet, cubed
15 ml/1 tbsp rice wine or dry sherry
15 ml/1 tbsp soy sauce
5 ml/1 tsp sesame oil
30 ml/2 tbsp cornflour (cornstarch)
oil for deep-frying
Mix together the pork, wine or sherry, soy sauce, sesame oil and cornflour so that the pork is coated with a thick batter. Heat the oil and deep-fry the pork for about 3 minutes until crisp. Remove the pork from the pan, reheat the oil and deep-fry again for about 3 minutes.
Five-Spice Pork
Serves 4
225 g/8 oz lean pork
5 ml/1 tsp cornflour (cornstarch)
2.5 ml/½ tsp five-spice powder
2.5 ml/½ tsp salt
15 ml/1 tbsp rice wine or dry sherry
20 ml/2 tbsp groundnut (peanut) oil
120 ml/4 fl oz/½ cup chicken stock
Slice the pork thinly against the grain. Mix the pork with the cornflour, five-spice powder, salt and wine or sherry and stir well to coat the pork. Leave to stand for 30 minutes, stirring occasionally. Heat the oil, add the pork and stir-fry for about 3 minutes. Add the stock, bring to the boil, cover and simmer for 3 minutes. Serve immediately.
Braised Fragrant Pork
Serves 6–8
1 piece tangerine peel
45 ml/3 tbsp groundnut (peanut) oil
900 g/2 lb lean pork, cubed
250 ml/8 fl oz/1 cup rice wine or dry sherry
120 ml/4 fl oz/½ cup soy sauce
2.5 ml/½ tsp anise powder
½ cinnamon stick
4 cloves
5 ml/1 tsp salt
250 ml/8 fl oz/1 cup water
2 spring onions (scallions), sliced
1 slice ginger root, chopped
Soak the tangerine peel in water while you prepare the dish. Heat the oil and fry the pork until lightly browned. Add the wine or sherry, soy sauce, anise powder, cinnamon, cloves, salt and water. Bring to the boil, add the tangerine peel, spring onion and ginger. Cover and simmer for about 1½ hours until tender, stirring occasionally and adding a little extra boiling water if necessary. Remove the spices before serving.
Pork with Minced Garlic
Serves 4
450 g/1 lb belly of pork, skinned
3 slices ginger root
2 spring onions (scallions), chopped
30 ml/2 tbsp minced garlic
30 ml/2 tbsp soy sauce
5 ml/1 tsp salt
15 ml/1 tbsp chicken stock
2.5 ml/½ tsp chilli oil
4 sprigs coriander
Place the pork in a pan with the ginger and spring onions, cover with water, bring to the boil and simmer for 30 minutes until cooked through. Remove and drain well, then cut into thin slices about 5 cm/2 in square. Arrange the slices in a metal strainer. Bring a pan of water to the boil, add the pork slices and cook for 3 minutes until heated through. Arrange on a warmed serving plate. Mix together the garlic, soy sauce, salt, stock and chilli oil and spoon over the pork. Serve garnished with coriander.
Stir-Fried Pork with Ginger
Serves 4
225 g/8 oz lean pork
5 ml/1 tsp cornflour (cornstarch)
30 ml/2 tbsp soy sauce
30 ml/2 tbsp groundnut (peanut) oil
1 slice ginger root, minced
1 spring onion (scallion), sliced
45 ml/3 tbsp water
5 ml/1 tsp brown sugar
Slice the pork thinly against the grain. Toss in cornflour then sprinkle with soy sauce and toss again. Heat the oil and stir-fry the pork for 2 minutes until sealed. Add the ginger and spring onion and stir-fry for 1 minute. Add the water and sugar, cover and simmer for about 5 minutes until cooked through.
Pork with Green Beans
Serves 4
450 g/1 lb green beans, cut into chunks
30 ml/2 tbsp groundnut (peanut) oil
2.5 ml/½ tsp salt
1 slice ginger root, minced
225 g/8 oz lean pork, minced (ground)
120 ml/4 fl oz/½ cup chicken stock
75 ml/5 tbsp water
2 eggs
15 ml/1 tbsp cornflour (cornstarch)
Parboil the beans for about 2 minutes then drain. Heat the oil and stir-fry the salt and ginger for a few seconds. Add the pork and stir-fry until lightly browned. Add the beans and stir-fry for 30 seconds, coating with the oil. Stir in the stock, bring to the boil, cover and simmer for 2 minutes. Beat 30 ml/2 tbsp of water with the eggs and stir them into the pan. Mix the remaining water with the cornflour. When the eggs begin to set, stir in the cornflour and cook until the mixture thickens. Serve immediately.
Pork with Ham and Tofu
Serves 4
4 dried Chinese mushrooms
5 ml/1 tsp groundnut (peanut) oil
100 g/4 oz smoked ham, sliced
225 g/8 oz tofu, sliced
225 g/8 oz lean pork, sliced
15 ml/1 tbsp rice wine or dry sherry
salt and freshly ground pepper
1 slice ginger root, chopped
1 spring onion (scallion), chopped
10 ml/2 tsp cornflour (cornstarch)
30 ml/2 tbsp water
Soak the mushrooms in warm water for 30 minutes then drain. Discard the stalks and halve the caps. Rub a heatproof bowl with the groundnut (peanut) oil. Arrange the mushrooms, ham, tofu and pork in layers in the dish, with pork on top. Sprinkle with wine or sherry, salt and pepper, ginger and spring onion. Cover and steam on a rack over boiling water for about 45 minutes until cooked. Drain the gravy from the bowl without disturbing the ingredients. Add enough water to make up 250 ml/8 fl oz/1 cup. Mix together the cornflour and water and stir it into the sauce. Bring to the bowl and simmer, stirring, until the sauce clears and thickens. Turn the pork mixture on to a warmed serving plate, pour over the sauce and serve.
Fried Pork Kebabs
Serves 4
450 g/1 lb pork fillet, thinly sliced
100 g/4 oz cooked ham, thinly sliced
6 water chestnuts, thinly sliced
30 ml/2 tbsp soy sauce
30 ml/2 tbsp wine vinegar
15 ml/1 tbsp brown sugar
15 ml/1 tbsp oyster sauce
few drops of chilli oil
45 ml/3 tbsp cornflour (cornstarch)
30 ml/2 tbsp rice wine or dry sherry
2 eggs, beaten
oil for deep-frying
Thread the pork, ham and water chestnuts alternately on to small skewers. Mix together the soy sauce, wine vinegar, sugar, oyster sauce and chilli oil. Pour over the kebabs, cover and leave to marinate in the refrigerator for 3 hours. Mix the cornflour, wine or sherry and eggs to a smooth, thickish batter. Twist the kebabs in the batter to coat them. Heat the oil and deep-fry the kebabs until light golden brown.
Braised Pork Knuckle in Red Sauce
Serves 4
1 large knuckle of pork
1 l/1½ pts/4¼ cups boiling water
5 ml/1 tsp salt
120 ml/4 fl oz/½ cup wine vinegar
120 ml/4 fl oz/½ cup soy sauce
45 ml/3 tbsp honey
5 ml/1 tsp juniper berries
5 ml/1 tsp aniseed
5 ml/1 tsp coriander
60 ml/4 tbsp groundnut (peanut) oil
6 spring onions (scallions), sliced
2 carrots, thinly sliced
1 stick celery, sliced
45 ml/3 tbsp hoisin sauce
30 ml/2 tbsp mango chutney
75 ml/5 tbsp tomato purée (paste)
1 clove garlic, crushed
60 ml/4 tbsp chopped chives
Bring the knuckle of pork to the boil with the water, salt, wine vinegar, 45 ml/3 tbsp of soy sauce, the honey and spices. Add the vegetables, bring back to the boil, cover and simmer for about 1½ hours until the meat is tender. Remove the meat and vegetables from the pan, cut the meat off the bone and dice it. Heat the oil and fry the meat until golden brown. Add the vegetables and stir-fry for 5 minutes. Add the remaining soy sauce, the hoisin sauce, chutney, tomato purée and garlic. Bring to the boil, stirring, then simmer for 3 minutes. Serve sprinkled with chives.
Marinated Pork
Serves 4
450 g/1 lb lean pork
1 slice ginger root, minced
1 clove garlic, crushed
90 ml/6 tbsp soy sauce
15 ml/1 tbsp rice wine or dry sherry
45 ml/3 tbsp groundnut (peanut) oil
1 spring onion (scallion), sliced
15 ml/1 tbsp brown sugar
freshly ground pepper
Mix the pork with the ginger, garlic, 30 ml/2 tbsp soy sauce and wine or sherry. Leave to stand for 30 minutes, stirring occasionally, then lift the meat from the marinade. Heat the oil and fry the pork until lightly browned. Add the spring onion, sugar, remaining soy sauce and a pinch of pepper, cover and simmer for about 45 minutes until the pork is cooked. Cut the pork into cubes then serve.
Marinated Pork Chops
Serves 6
6 pork chops
1 slice ginger root, minced
1 clove garlic, crushed
90 ml/6 tbsp soy sauce
30 ml/2 tbsp rice wine or dry sherry
45 ml/3 tbsp groundnut (peanut) oil
2 spring onions (scallions), chopped
15 ml/1 tbsp brown sugar
freshly ground pepper
Cut the bone from the pork chops and cut the meat into cubes. Mix the ginger, garlic, 30 ml/2 tbsp of soy sauce and the wine or sherry, pour over the pork and leave to marinate for 30 minutes, stirring occasionally. Remove the meat from the marinade. Heat the oil and fry the pork until lightly browned. Add the spring onions and stir-fry for 1 minute. Mix the remaining soy sauce with the sugar and a pinch of pepper. Stir into the sauce, bring to the boil, cover and simmer for about 30 minutes until the pork is tender.
Pork with Mushrooms
Serves 4
25 g/1 oz dried Chinese mushrooms
30 ml/2 tbsp groundnut (peanut) oil
1 clove garlic, chopped
225 g/8 oz lean pork, cut into slivers
4 spring onions (scallions), chopped
15 ml/1 tbsp soy sauce
15 ml/1 tbsp rice wine or dry sherry
5 ml/1 tsp sesame oil
Soak the mushrooms in warm water for 30 minutes then drain. Discard the stems and slice the caps. Heat the oil and fry the garlic until lightly browned. Add the pork and stir-fry until browned. Stir in the spring onions, mushrooms, soy sauce and wine or sherry and stir-fry for 3 minutes. Stir in the sesame oil and serve immediately.
Steamed Meat Cake
Serves 4
450 g/1 lb minced (ground) pork
4 water chestnuts, finely chopped
225 g/8 oz mushrooms, finely chopped
5 ml/1 tsp soy sauce
salt and freshly ground pepper
1 egg, lightly beaten
Mix all the ingredients together well and shape the mixture into a flat pie on an ovenproof plate. Place the plate on a rack in a steamer, cover and steam for 1½ hours.
Red-Cooked Pork with Mushrooms
Serves 4
450 g/1 lb lean pork, cubed
250 ml/8 fl oz/1 cup water
15 ml/1 tbsp soy sauce
15 ml/1 tbsp rice wine or dry sherry
5 ml/1 tsp sugar
5 ml/1 tsp salt
225 g/8 oz button mushrooms
Place the pork and water in a pan and bring the water to the boil. Cover and simmer for 30 minutes then drain, reserving the stock. Return the pork to the pan and add the soy sauce. Simmer over a low heat, stirring, until the soy sauce is absorbed. Stir in the wine or sherry, sugar and salt. Pour in the reserved stock, bring to the boil, cover and simmer for about 30 minutes, turning the meat occasionally. Add the mushrooms and simmer for a further 20 minutes.
Pork with Noodle Pancake
Serves 4
30 ml/2 tbsp groundnut (peanut) oil
5 ml/2 tsp salt
225 g/8 oz lean pork, cut into strips
225 g/8 oz Chinese cabbage, shredded
100 g/4 oz bamboo shoots, shredded
100 g/4 oz mushrooms, thinly sliced
150 ml/¼ pt/generous ½ cup chicken stock
10 ml/2 tsp cornflour (cornstarch)
15 ml/1 tbsp rice wine or dry sherry
15 ml/1 tbsp water
noodle pancake
Heat the oil and fry the salt and pork until lightly coloured. Add the cabbage, bamboo shoots and mushrooms and stir-fry for 1 minute. Add the stock, bring to the boil, cover and simmer for 4 minutes until the pork is cooked. Mix the cornflour to a paste with the wine or sherry and water, stir it into the pan and simmer, stirring, until the sauce clears and thickens. Pour over the noodle pancake to serve.
Pork and Prawns with Noodle Pancake
Serves 4
30 ml/2 tbsp groundnut (peanut) oil
5 ml/1 tsp salt
4 spring onions (scallions), chopped
1 clove garlic, crushed
225 g/8 oz lean pork, cut into strips
100 g/4 oz mushrooms, sliced
4 stalks celery, sliced
225 g/8 oz peeled prawns
30 ml/2 tbsp soy sauce
10 ml/1 tsp cornflour (cornstarch)
45 ml/3 tbsp water
noodle pancake
Heat the oil and salt and fry the spring onions and garlic until softened. Add the pork and stir-fry until lightly browned. Add the mushrooms and celery and stir-fry for 2 minutes. Add the prawns, sprinkle with soy sauce and stir until heated through. Mix the cornflour and water to a paste, stir into the pan and simmer, stirring, until hot. Pour over the noodle pancake to serve.
Pork with Oyster Sauce
Serves 4–6
450 g/1 lb lean pork
15 ml/1 tbsp cornflour (cornstarch)
10 ml/2 tsp rice wine or dry sherry
pinch of sugar
45 ml/3 tbsp groundnut (peanut) oil
10 ml/2 tsp water
30 ml/2 tbsp oyster sauce
freshly ground pepper
1 slice ginger root, minced
60 ml/4 tbsp chicken stock
Slice the pork thinly against the grain. Mix 5 ml/1 tsp of cornflour with the wine or sherry, sugar and 5 ml/1 tsp of oil, add to the pork and stir well to coat. Blend the remaining cornflour with the water, oyster sauce and a pinch of pepper. Heat the remaining oil and fry the ginger for 1 minute. Add the pork and stir-fry until lightly browned. Add the stock and the water and oyster sauce mixture, bring to the boil, cover and simmer for 3 minutes.
Pork with Peanuts
Serves 4
450 g/1 lb lean pork, cubed
15 ml/1 tbsp cornflour (cornstarch)
5 ml/1 tsp salt
1 egg white
3 spring onions (scallions), chopped
1 clove garlic, chopped
1 slice ginger root, chopped
45 ml/3 tbsp chicken stock
15 ml/1 tbsp rice wine or dry sherry
15 ml/1 tbsp soy sauce
10 ml/2 tsp black treacle
45 ml/3 tbsp groundnut (peanut) oil
½ cucumber, cubed
25 g/1 oz/¼ cup shelled peanuts
5 ml/1 tsp chilli oil
Mix the pork with half the cornflour, the salt and egg white and stir well to coat the pork. Mix the remaining cornflour with the spring onions, garlic, ginger, stock, wine or sherry, soy sauce and treacle. Heat the oil and stir-fry the pork until lightly browned then remove it from the pan. Add the cucumber to the pan and stir-fry for a few minutes. Return the pork to the pan and stir lightly. Stir in the seasoning mixture, bring to the boil and simmer, stirring, until the sauce clears and thickens. Stir in the peanuts and chilli oil and heat through before serving.
Pork with Peppers
Serves 4
45 ml/3 tbsp groundnut (peanut) oil
225 g/8 oz lean pork, cubed
1 onion, diced
2 green peppers, diced
½ head Chinese leaves, diced
1 slice ginger root, minced
15 ml/1 tbsp soy sauce
15 ml/1 tbsp sugar
2.5 ml/½ tsp salt
Heat the oil and stir-fry the pork for about 4 minutes until golden brown. Add the onion and stir-fry for about 1 minute. Add the peppers and stir-fry for 1 minute. Add the Chinese leaves and stir-fry for 1 minute. Mix together the remaining ingredients, stir them into the pan and stir-fry for a further 2 minutes.
Spicy Pork with Pickles
Serves 4
900 g/2 lb pork chops
30 ml/2 tbsp cornflour (cornstarch)
45 ml/3 tbsp soy sauce
30 ml/2 tbsp sweet sherry
5 ml/1 tsp grated ginger root
2.5 ml/½ tsp five-spice powder
pinch of freshly ground pepper
oil for deep-frying
60 ml/4 tbsp chicken stock
Chinese pickled vegetables
Trim the chops, discarding all the fat and bones. Mix together the cornflour, 30 ml/2 tbsp of soy sauce, the sherry, ginger, five-spice powder and pepper. Pour over the pork and stir to coat it completely. Cover and leave to marinate for 2 hours, turning occasionally. Heat the oil and deep-fry the pork until golden brown and cooked through. Drain on kitchen paper. Cut the pork into thick slices, transfer to a warmed serving dish and keep warm. Mix together the stock and remaining soy sauce in a small pan. Bring to the boil and pour over the sliced pork. Serve garnished with mixed pickles.
Pork with Plum Sauce
Serves 4
450 g/1 lb stewing pork, diced
2 cloves garlic, crushed
salt
60 ml/4 tbsp tomato ketchup (catsup)
30 ml/2 tbsp soy sauce
45 ml/3 tbsp plum sauce
5 ml/1 tsp curry powder
5 ml/1 tsp paprika
2.5 ml/½ tsp freshly ground pepper
45 ml/3 tbsp groundnut (peanut) oil
6 spring onions (scallions), cut into strips
4 carrots, cut into strips
Marinate the meat with the garlic, salt, tomato ketchup, soy sauce, plum sauce, curry powder, paprika and pepper for 30 minutes. Heat the oil and fry the meat until lightly browned. Remove from the wok. Add the vegetables to the oil and fry until just tender. Return the meat to the pan and reheat gently before serving.
Pork with Prawns
Serves 6–8
900 g/2 lb lean pork
30 ml/2 tbsp groundnut (peanut) oil
1 onion, sliced
1 spring onion (scallion), chopped
2 cloves garlic, crushed
30 ml/2 tbsp soy sauce
50 g/2 oz peeled prawns, minced
(ground)
600 ml/1 pt/2½ cups boiling water
15 ml/1 tbsp sugar
Bring a saucepan of water to the boil, add the pork, cover and simmer for 10 minutes. Remove from the pan and drain well then cut into cubes. Heat the oil and fry the onion, spring onion and garlic until lightly browned. Add the pork and fry until lightly browned. Add the soy sauce and prawns and stir-fry for 1 minute. Add the boiling water and sugar, cover and simmer for about 40 minutes until the pork is tender.
Red-Cooked Pork
Serves 4
675 g/1½ lb lean pork, cubed
250 ml/8 fl oz/1 cup water
1 slice ginger root, crushed
60 ml/4 tbsp soy sauce
15 ml/1 tbsp rice wine or dry sherry
5 ml/1 tsp salt
10 ml/2 tsp brown sugar
Place the pork and water in a pan and bring the water to the boil. Add the ginger, soy sauce, sherry and salt, cover and simmer for 45 minutes. Add the sugar, turn the meat over, cover and simmer for a further 45 minutes until the pork is tender.
Pork in Red Sauce
Serves 4
30 ml/2 tbsp groundnut (peanut) oil
225 g/8 oz pork kidneys, cut into strips
450 g/1 lb pork, cut into strips
1 onion, sliced
4 spring onions (scallions), cut into strips
2 carrots, cut into strips
1 stick celery, cut into strips
1 red pepper, cut into strips
45 ml/3 tbsp soy sauce
45 ml/3 tbsp dry white wine
300 ml/½ pt/1¼ cups chicken stock
30 ml/2 tbsp plum sauce
30 ml/2 tbsp wine vinegar
5 ml/1 tsp five-spice powder
5 ml/1 tsp brown sugar
15 ml/1 tbsp cornflour (cornstarch)
15 ml/1 tbsp water
Heat the oil and fry the kidneys for 2 minutes then remove them from the pan. Reheat the oil and fry the pork until lightly browned. Add the vegetables and stir-fry for 3 minutes. Add the soy sauce, wine, stock, plum sauce, wine vinegar, five-spice powder and sugar, bring to the boil, cover and simmer for 30 minutes until cooked. Add the kidneys. Mix together the cornflour and water and stir into the pan. Bring to the boil then simmer, stirring, until the sauce thickens.
Pork with Rice Noodles
Serves 4
4 dried Chinese mushrooms
100 g/4 oz rice noodles
225 g/8 oz lean pork, cut into strips
15 ml/1 tbsp cornflour (cornstarch)
15 ml/1 tbsp soy sauce
15 ml/1 tbsp rice wine or dry sherry
45 ml/3 tbsp groundnut (peanut) oil
2.5 ml/½ tsp salt
1 slice ginger root, minced
2 stalks celery, chopped
120 ml/4 fl oz/½ cup chicken stock
2 spring onions (scallions), sliced
Soak the mushrooms in warm water for 30 minutes then drain. Discard and stalks and slice the caps. Soak the noodles in warm water for 30 minutes then drain and cut into 5 cm/2 in pieces. Place the pork in a bowl. Mix together the cornflour, soy sauce and wine or sherry, pour over the pork and toss to coat. Heat the oil and fry the salt and ginger for a few seconds. Add the pork and stir-fry until lightly browned. Add the mushrooms and celery and stir-fry for 1 minute. Add the stock, bring to the boil, cover and simmer for 2 minutes. Add and noodles and heat through for 2 minutes. Stir in the spring onions and serve at once.
Rich Pork Balls
Serves 4
450 g/1 lb minced (ground) pork
100 g/4 oz tofu, mashed
4 water chestnuts, finely chopped
salt and freshly ground pepper
120 ml/4 fl oz/½ cup groundnut (peanut) oil
1 slice ginger root, minced
600 ml/1 pt/2½ cups chicken stock
15 ml/1 tbsp soy sauce
5 ml/1 tsp brown sugar
5 ml/1 tsp rice wine or dry sherry
Mix the pork, tofu and chestnuts and season with salt and pepper. Shape into large balls. Heat the oil and fry the pork balls until golden brown on all sides then remove from the pan. Drain off all but 15 ml/1 tbsp of the oil and add the ginger, stock, soy sauce, sugar and wine or sherry. Return the pork balls to the pan, bring to the boil and simmer gently for 20 minutes until cooked through.
Roast Pork Chops
Serves 4
4 pork chops
75 ml/5 tbsp soy sauce
oil for deep-frying
100 g/4 oz celery sticks
3 spring onions (scallions), chopped
1 slice ginger root, chopped
15 ml/1 tbsp rice wine or dry sherry
120 ml/4 fl oz/½ cup chicken stock
salt and freshly ground pepper
5 ml/1 tsp sesame oil
Dip the pork chops in the soy sauce until they are well coated. Heat the oil and deep-fry the chops until golden brown. Remove and drain well. Arrange the celery in the base of a shallow ovenproof dish. Sprinkle with the spring onions and ginger and arrange the pork chops on top. Pour over the wine or sherry and stock and season with salt and pepper. Sprinkle with sesame oil. Roast in a preheated oven at 200°C/400°C/gas mark 6 for 15 minutes.
Spiced Pork
Serves 4
1 cucumber, cubed
salt
450 g/1 lb lean pork, cubed
5 ml/1 tsp salt
45 ml/3 tbsp soy sauce
30 ml/2 tbsp rice wine or dry sherry
30 ml/2 tbsp cornflour (cornstarch)
15 ml/1 tbsp brown sugar
60 ml/4 tbsp groundnut (peanut) oil
1 slice ginger root, chopped
1 clove garlic, chopped
1 red chilli pepper, seeded and chopped
60 ml/4 tbsp chicken stock
Sprinkle the cucumber with salt and leave to one side. Mix together the pork, salt, 15 ml/1 tbsp of soy sauce, 15 ml/1 tbsp of wine or sherry, 15 ml/ 1 tbsp of cornflour, the brown sugar and 15 ml/1 tbsp of oil. Leave to stand for 30 minutes then lift the meat from the marinade. Heat the remaining oil and stir-fry the pork until lightly browned. Add the ginger, garlic and chilli and stir-fry for 2 minutes. Add the cucumber and stir-fry for 2 minutes. Mix the stock and remaining soy sauce, wine or sherry and cornflour into the marinade. Stir this into the pan and bring to the boil, stirring. Simmer, stirring, until the sauce clears and thickens and continue to simmer until the meat is cooked through.
Slippery Pork Slices
Serves 4
225 g/8 oz lean pork, sliced
2 egg whites
15 ml/1 tbsp cornflour (cornstarch)
45 ml/3 tbsp groundnut (peanut) oil
50 g/2 oz bamboo shoots, sliced
6 spring onions (scallions), chopped
2.5 ml/½ tsp salt
15 ml/1 tbsp rice wine or dry sherry
150 ml/¼ pt/generous ½ cup chicken stock
Toss the pork with the egg whites and cornflour until well coated. Heat the oil and stir-fry the pork until lightly browned then remove it from the pan. Add the bamboo shoots and spring onions and stir-fry for 2 minutes. Return the pork to the pan with the salt, wine or sherry and chicken stock. Bring to the boil and simmer, stirring for 4 minutes until the pork is cooked.
Pork with Spinach and Carrots
Serves 4
225 g/8 oz lean pork
2 carrots, cut into strips
225 g/8 oz spinach
45 ml/3 tbsp groundnut (peanut) oil
1 spring onion (scallion), finely chopped
15 ml/1 tbsp soy sauce
2.5 ml/½ tsp salt
10 ml/2 tsp cornflour (cornstarch)
30 ml/2 tbsp water
Slice the pork thinly against the grain then cut it into strips. Parboil the carrots for about 3 minutes then drain. Halve the spinach leaves. Heat the oil and fry the spring onion until translucent. Add the pork and stir-fry until lightly browned. Add the carrots and soy sauce and stir-fry for 1 minute. Add the salt and spinach and stir-fry for about 30 seconds until it begins to soften. Mix the cornflour and water to a paste, stir it into the sauce and stir-fry until it clears then serve at once.
Steamed Pork
Serves 4
450 g/1 lb lean pork, cubed
120 ml/4 fl oz/½ cup soy sauce
120 ml/4 fl oz/½ cup rice wine or dry sherry
15 ml/1 tbsp brown sugar
Mix together all the ingredients and place in a heatproof bowl. Steam on a rack over boiling water for about 1½ hours until cooked through.
Stir-Fried Pork
Serves 4
25 g/1 oz dried Chinese mushrooms
15 ml/1 tbsp groundnut (peanut) oil
450 g/1 lb lean pork, sliced
1 green pepper, diced
15 ml/1 tbsp soy sauce
15 ml/1 tbsp rice wine or dry sherry
5 ml/1 tsp salt
5 ml/1 tsp sesame oil
Soak the mushrooms in warm water for 30 minutes then drain. Discard the stems and slice the caps. Heat the oil and stir-fry the pork until lightly browned. Add the pepper and stir-fry for 1 minute. Add the mushrooms, soy sauce, wine or sherry and salt and stir-fry for a few minutes until the meat is cooked. Stir in the sesame oil before serving.
Pork with Sweet Potatoes
Serves 4
oil for deep-frying
2 large sweet potatoes, sliced
30 ml/2 tbsp groundnut (peanut) oil
1 slice ginger root, sliced
1 onion, sliced
450 g/1 lb lean pork, cubed
15 ml/1 tbsp soy sauce
2.5 ml/½ tsp salt
freshly ground pepper
250 ml/8 fl oz/1 cup chicken stock
30 ml/2 tbsp curry powder
Heat the oil and deep-fry the sweet potatoes until golden. Remove from the pan and drain well. Heat the groundnut (peanut) oil and fry the ginger and onion until lightly browned. Add the pork and stir-fry until lightly browned. Add the soy sauce, salt and a pinch of pepper then stir in the stock and curry powder, bring to the boil and simmer, stirring for 1 minute. Add the fried potatoes, cover and simmer for 30 minutes until the pork is cooked.
Sweet and Sour Pork
Serves 4
450 g/1 lb lean pork, cubed
15 ml/1 tbsp rice wine or dry sherry
15 ml/1 tbsp groundnut (peanut) oil
5 ml/1 tsp curry powder
1 egg, beaten
salt
100 g/4 oz cornflour (cornstarch)
oil for deep-frying
1 clove garlic, crushed
75 g/3 oz/½ cup sugar
50 g/2 oz tomato ketchup (catsup)
5 ml/1 tsp wine vinegar
5 ml/1 tsp sesame oil
Mix the pork with the wine or sherry, oil, curry powder, egg and a little salt. Mix in the cornflour until the pork is covered with the batter. Heat the oil until smoking then add the pork cubes a few a time. Fry for about 3 minutes then drain and set aside. Reheat the oil and fry the cubes again for about 2 minutes. Remove and drain. Heat the garlic, sugar, tomato ketchup and wine vinegar, stirring until the sugar dissolves. Bring to the boil then add the pork cubes and stir well. Stir in the sesame oil and serve.
Savoury Pork
Serves 4
30 ml/2 tbsp groundnut (peanut) oil
450 g/1 lb lean pork, cubed
3 spring onions (scallions), sliced
2 cloves garlic, crushed
1 slice ginger root, minced
250 ml/8 fl oz/1 cup soy sauce
30 ml/2 tbsp rice wine or dry sherry
30 ml/2 tbsp brown sugar
5 ml/1 tsp salt
600 ml/1 pt/2½ cups water
Heat the oil and fry the pork until golden brown. Drain off any excess oil, add the spring onions, garlic and ginger and fry for 2 minutes. Add the soy sauce, wine or sherry, sugar and salt and stir well. Add the water, bring to the boil, cover and simmer for 1 hour.
Pork with Tofu
Serves 4
450 g/1 lb lean pork
45 ml/3 tbsp groundnut (peanut) oil
1 onion, sliced
1 clove garlic, crushed
225 g/8 oz tofu, cubed
375 ml/13 fl oz/1½ cups chicken stock
15 ml/1 tbsp brown sugar
60 ml/4 tbsp soy sauce
2.5 ml/½ tsp salt
Place the pork in a saucepan and cover with water. Bring to the boil then simmer for 5 minutes. Drain and leave to cool then cut into cubes.
Heat the oil and fry the onion and garlic until lightly browned. Add the pork and fry until lightly browned. Add the tofu and stir gently until coated with oil. Add the stock, sugar, soy sauce and salt, bring to the boil, cover and simmer for about 40 minutes until the pork is tender.
Soft-Fried Pork
Serves 4
225 g/8 oz pork fillet, cubed
1 egg white
30 ml/2 tbsp rice wine or dry sherry
salt
225 g/8 oz cornflour (cornstarch)
oil for deep-frying
Mix the pork with the egg white, wine or sherry and a little salt. Gradually work in enough cornflour to make a thick batter. Heat the oil and fry the pork until golden brown and crisp outside and tender inside.
Twice-Cooked Pork
Serves 4
225 g/8 oz lean pork
45 ml/3 tbsp groundnut (peanut) oil
2 green peppers, cut into chunks
2 cloves garlic, chopped
2 spring onions (scallions), sliced
15 ml/1 tbsp hot bean sauce
15 ml/1 tbsp chicken stock
5 ml/1 tsp sugar
Place the piece of pork in a pan, cover with water, bring to the boil and simmer for 20 minutes until cooked through. Remove and drain then leave to cool. Slice thinly.
Heat the oil and stir-fry the pork until lightly browned. Add the peppers, garlic and spring onions and stir-fry for 2 minutes. Remove from the pan. Add the bean sauce, stock and sugar to the pan and simmer, stirring, for 2 minutes. Return the pork and peppers and stir-fry until heated through. Serve at once.
Pork with Vegetables
Serves 4
2 cloves garlic, crushed
5 ml/1 tsp salt
2.5 ml/½ tsp freshly ground pepper
30 ml/2 tbsp groundnut (peanut) oil
30 ml/2 tbsp soy sauce
225 g/8 oz broccoli florets
200 g/7 oz cauliflower florets
1 red pepper, diced
1 onion, chopped
2 oranges, peeled and diced
1 piece stem ginger, chopped
30 ml/2 tbsp cornflour (cornstarch)
300 ml/½ pt/1¼ cups water
20 ml/2 tbsp wine vinegar
15 ml/1 tbsp honey
pinch of ground ginger
2.5 ml/½ tsp cumin
Crush the garlic, salt and pepper into the meat. Heat the oil and stir-fry meat until lightly browned. Remove from the pan. Add the soy sauce and vegetables to the pan and stir-fry until tender but still crisp. Add the oranges and ginger. Mix the cornflour and water and stir it into the pan with the wine vinegar, honey, ginger and cumin. Bring to the boil and simmer, stirring, for 2 minutes. Return the pork to the pan and heat through before serving.
Pork with Walnuts
Serves 4
50 g/2 oz/½ cup walnuts
225 g/8 oz lean pork, cut into strips
30 ml/2 tbsp plain (all-purpose) flour
30 ml/2 tbsp brown sugar
30 ml/2 tbsp soy sauce
oil for deep-frying
15 ml/1 tbsp groundnut (peanut) oil
Blanch the walnuts in boiling water for 2 minutes then drain. Mix the pork with the flour, sugar and 15 ml/ 1 tbsp of soy sauce until well coated. Heat the oil and deep-fry the pork until crispy and golden. Drain on kitchen paper. Heat the groundnut (peanut) oil and stir-fry the walnuts until golden. Add the pork to the pan, sprinkle with the remaining soy sauce and stir-fry until heated through.
Pork Wontons
Serves 4
450 g/1 lb minced (ground) pork
1 spring onion (scallion), chopped
225 g/8 oz mixed vegetables, chopped
30 ml/2 tbsp soy sauce
5 ml/1 tsp salt
40 wonton skins
oil for deep-frying
Heat a pan and fry the pork and spring onion until lightly browned. Remove from the heat and stir in the vegetables, soy sauce and salt.
To fold the wontons, hold the skin in the palm of your left hand and spoon a little filling into the centre. Moisten the edges with egg and fold the skin into a triangle, sealing the edges. Moisten the corners with egg and twist them together.
Heat the oil and fry the wontons a few at a time until golden brown. Drain well before serving.
Pork with Water Chestnuts
Serves 4
45 ml/3 tbsp groundnut (peanut) oil
1 clove garlic, crushed
1 spring onion (scallion), chopped
1 slice ginger root, minced
225 g/8 oz lean pork, cut into strips
100 g/4 oz water chestnuts, thinly sliced
45 ml/3 tbsp soy sauce
15 ml/1 tbsp rice wine or dry sherry
5 ml/1 tsp cornflour (cornstarch)
Heat the oil and fry the garlic, spring onion and ginger until lightly browned. Add the pork and stir-fry for 10 minutes until golden brown. Add the water chestnuts and stir-fry for 3 minutes. Add the remaining ingredients and stir-fry for 3 minutes.
Pork and Prawn Wontons
Serves 4
225 g/8 oz minced (ground) pork
2 spring onions (scallions), chopped
100 g/4 oz mixed vegetables, chopped
100 g/4 oz mushrooms, chopped
225 g/8 oz peeled prawns, chopped
15 ml/1 tbsp soy sauce
2.5 ml/½ tsp salt
40 wonton skins
oil for deep-frying
Heat a pan and fry the pork and spring onions until lightly browned. Stir in the remaining ingredients.
To fold the wontons, hold the skin in the palm of your left hand and spoon a little filling into the centre. Moisten the edges with egg and fold the skin into a triangle, sealing the edges. Moisten the corners with egg and twist them together.
Heat the oil and fry the wontons a few at a time until golden brown. Drain well before serving.
Steamed Minced Meatballs
Serves 4
2 cloves garlic, crushed
2.5 ml/½ tsp salt
450 g/1 lb minced (ground) pork
1 onion, chopped
1 red pepper, chopped
1 green pepper, chopped
2 pieces stem ginger, chopped
5 ml/1 tsp curry powder
5 ml/1 tsp paprika
1 egg, beaten
45 ml/3 tbsp cornflour (cornstarch)
50 g/2 oz short-grain rice
salt and freshly ground pepper
60 ml/4 tbsp chopped chives
Mix together the garlic, salt, pork, onion, peppers, ginger, curry powder and paprika. Work the egg into the mixture with the cornflour and rice. Season with salt and pepper then mix in the chives. With wet hands, shape the mixture into small balls. Place these in a steam basket, cover and cook over gently boiling water for 20 minutes until cooked.
Spare Ribs with Black Bean Sauce
Serves 4
900 g/2 lb pork spare ribs
2 cloves garlic, crushed
2 spring onions (scallions), chopped
30 ml/2 tbsp black bean sauce
30 ml/2 tbsp rice wine or dry sherry
15 ml/1 tbsp water
30 ml/2 tbsp soy sauce
15 ml/1 tbsp cornflour (cornstarch)
5 ml/1 tsp sugar
120 ml/4 fl oz½ cup water
30 ml/2 tbsp oil
2.5 ml/½ tsp salt
120 ml/4 fl oz/½ cup chicken stock
Cut the spare ribs into 2.5 cm/1 in pieces. Mix the garlic, spring onions, black bean sauce, wine or sherry, water and 15 ml/1 tbsp of soy sauce. Mix the remaining soy sauce with the cornflour, sugar and water. Heat the oil and salt and fry the spare ribs until golden brown. Drain off the oil. Add the garlic mixture and stir-fry for 2 minutes. Add the stock, bring to the boil, cover and simmer for 4 minutes. Stir in the cornflour mixture and simmer, stirring, until the sauce clears and thickens.
Barbecued Spare Ribs
Serves 4
3 cloves garlic, crushed
75 ml/5 tbsp soy sauce
60 ml/4 tbsp hoisin sauce
60 ml/4 tbsp rice wine or dry sherry
45 ml/3 tbsp brown sugar
30 ml/2 tbsp tomato purée (paste)
900 g/2 lb pork spare ribs
15 ml/1 tbsp honey
Mix the garlic, soy sauce, hoisin sauce, wine or sherry, brown sugar and tomato purée, pour over the ribs, cover and leave to marinate overnight.
Drain the ribs and arrange them on a rack in a roasting tin with a little water underneath. Roast in a preheated oven at 180°C/350°F/gas mark 4 for 45 minutes, basting occasionally with the marinade, reserving 30 ml/2 tbsp of the marinade. Mix the reserved marinade with the honey and brush over the ribs. Barbecue or grill (broil) under a hot grill for about 10 minutes.
Barbecued Maple Spare Ribs
Serves 4
900 g/2 lb pork spare ribs
60 ml/4 tbsp maple syrup
5 ml/1 tsp salt
5 ml/1 tsp sugar
45 ml/3 tbsp soy sauce
15 ml/1 tbsp rice wine or dry sherry
1 clove garlic, crushed
Chop the spare ribs into 5 cm/2 in pieces and place in a bowl. Mix together all the ingredients, add the spare ribs and stir well. Cover and leave to marinate overnight. Grill (broil) or barbecue over a medium heat for about 30 minutes.
Deep-Fried Spare Ribs
Serves 4
900 g/2 lb pork spare ribs
120 ml/4 fl oz/½ cup tomato ketchup (catsup)
120 ml/4 fl oz/½ cup wine vinegar
60 ml/4 tbsp mango chutney
45 ml/3 tbsp rice wine or dry sherry
2 cloves garlic, chopped
5 ml/1 tsp salt
45 ml/3 tbsp soy sauce
30 ml/2 tbsp honey
15 ml/1 tbsp mild curry powder
15 ml/1 tbsp paprika
oil for deep-frying
60 ml/4 tbsp chopped chives
Place the spare ribs in a bowl. Mix together all the ingredients except the oil and chives, pour over the ribs, cover and leave to marinate for at least 1 hour. Heat the oil and deep-fry the ribs until crisp. Serve sprinkled with chives.
Spare Ribs with Leeks
Serves 4
450 g/1 lb pork spare ribs
oil for deep-frying
250 ml/8 fl oz/1 cup stock
30 ml/2 tbsp tomato ketchup (catsup)
2.5 ml/½ tsp salt
2.5 ml/½ tsp sugar
2 leeks, cut into chunks
6 spring onions (scallions), cut into chunks
50 g/2 oz broccoli florets
5 ml/1 tsp sesame oil
Chop the spare ribs into 5 cm/2 in chunks. Heat the oil and deep-fry the spare ribs until just beginning to brown. Remove them from the pan and pour off all but 30 ml/2 tbsp of oil. Add the stock, tomato ketchup, salt and sugar, bring to the boil and simmer for 1 minute. Return the spare ribs to the pan and simmer for about 20 minutes until tender.
Meanwhile, heat a further 30 ml/ 2 tbsp of oil and fry the leeks, spring onions and broccoli for about 5 minutes. Sprinkle with sesame oil and arrange round a warmed serving plate. Spoon the spare ribs and sauce into the centre and serve.
Spare Ribs with Mushrooms
Serves 4–6
6 dried Chinese mushrooms
900 g/2 lb pork spare ribs
2 cloves star anise
45 ml/3 tbsp soy sauce
5 ml/1 tsp salt
15 ml/1 tbsp cornflour (cornstarch)
Soak the mushrooms in warm water for 30 minutes then drain. Discard and stalks and slice the caps. Chop the spare ribs into 5 cm/2 in pieces. Bring a pan of water to the boil, add the spare ribs and simmer for 15 minutes. Drain well. Return the ribs to the pan and cover with cold water. Add the mushrooms, star anise, soy sauce and salt. Bring to the boil, cover and simmer for about 45 minutes until the meat is tender. Mix the cornflour with a little cold water, stir it into the pan and simmer, stirring, until the sauce clears and thickens.
Spare Ribs with Orange
Serves 4
900 g/2 lb pork spare ribs
5 ml/1 tsp grated cheese
5 ml/1 tsp cornflour (cornstarch)
45 ml/3 tbsp rice wine or dry sherry
salt
oil for deep-frying
15 ml/1 tbsp water
2.5 ml/½ tsp sugar
15 ml/1 tbsp tomato purée (paste)
2.5 ml/½ tsp chilli sauce
grated rind of 1 orange
1 orange, sliced
Chop the spare ribs into chunks and mix with the cheese, cornflour, 5 ml/ 1 tsp wine or sherry and a pinch of salt. Leave to marinate for 30 minutes. Heat the oil and deep-fry the ribs for about 3 minutes until golden brown. Heat 15 ml/1 tbsp of oil in a wok, add the water, sugar, tomato purée, chilli sauce, orange rind and remaining wine or sherry and stir over a gently heat for 2 minutes. Add the pork and stir together until well coated. Transfer to a warmed serving plate and serve garnished with orange slices.
Pineapple Spare Ribs
Serves 4
900 g/2 lb pork spare ribs
600 ml/1 pt/2½ cups water
30 ml/2 tbsp groundnut (peanut) oil
2 cloves garlic, finely chopped
200 g/7 oz canned pineapple chunks in fruit juice
120 ml/4 fl oz/½ cup chicken stock
60 ml/4 tbsp wine vinegar
50 g/2 oz/¼ cup brown sugar
15 ml/1 tbsp soy sauce
15 ml/1 tbsp cornflour (cornstarch)
3 spring onions (scallions), chopped
Place the pork and water in a pan, bring to the boil, cover and simmer for 20 minutes. Drain well.
Heat the oil and fry the garlic until lightly browned. Add the ribs and stir-fry until well coated in the oil. Drain the pineapple chunks and add 120 ml/4 fl oz/½ cup of juice to the pan with the stock, wine vinegar, sugar and soy sauce. Bring to the boil, cover and simmer for 10 minutes. Add the drained pineapple. Mix the cornflour with a little water, stir it into the sauce and simmer, stirring, until the sauce clears and thickens. Serve sprinkled with spring onions.
Crispy Prawn Spare Ribs
Serves 4
900 g/2 lb pork spare ribs
450 g/1 lb peeled prawns
5 ml/1 tsp sugar
salt and freshly ground pepper
30 ml/2 tbsp plain (all-purpose) flour
1 egg, lightly beaten
100 g/4 oz breadcrumbs
oil for deep-frying
Cut the spare ribs into 5 cm/2 in chunks. Trim off a little of the meat and mince it with the prawns, sugar, salt and pepper. Stir in the flour and enough egg to make the mixture sticky. Press round the pieces of spare rib then sprinkle them with breadcrumbs. Heat the oil and deep-fry the spare ribs until they come to the surface. Drain well and serve hot.
Spare Ribs with Rice Wine
Serves 4
900 g/2 lb pork spare ribs
450 ml/¾ pt/2 cups water
60 ml/4 tbsp soy sauce
5 ml/1 tsp salt
30 ml/2 tbsp rice wine
5 ml/1 tsp sugar
Cut the ribs into 2.5 cm/1 in pieces. Place in a pan with the water, soy sauce and salt, bring to the boil, cover and simmer for 1 hour. Drain well. Heat a pan and add the spare ribs, rice wine and sugar. Stir-fry over a high heat until the liquid evaporates.
Spare Ribs with Sesame Seeds
Serves 4
900 g/2 lb pork spare ribs
1 egg
30 ml/2 tbsp plain (all-purpose) flour
5 ml/1 tsp potato flour
45 ml/3 tbsp water
oil for deep-frying
30 ml/2 tbsp groundnut (peanut) oil
30 ml/2 tbsp tomato ketchup (catsup)
30 ml/2 tbsp brown sugar
10 ml/2 tsp wine vinegar
45 ml/3 tbsp sesame seeds
4 lettuce leaves
Chop the spare ribs into 10 cm/4 in pieces and place in a bowl. Mix the egg with the flour, potato flour and water, stir into the spare ribs and leave to stand for 4 hours.
Heat the oil and deep-fry the spare ribs until golden then remove and drain. Heat the oil and fry the tomato ketchup, brown sugar, wine vinegar for a few minutes. Add the spare ribs and stir-fry until thoroughly coated. Sprinkle with sesame seeds and stir-fry for 1 minutes. Arrange the lettuce leaves on a warmed serving plate, top with the spare ribs and serve.
Sweet and Sour Spare Ribs
Serves 4
900 g/2 lb pork spare ribs
600 ml/1 pt/2½ cups water
30 ml/2 tbsp groundnut (peanut) oil
2 cloves garlic, crushed
5 ml/1 tsp salt
100 g/4 oz/½ cup brown sugar
75 ml/5 tbsp chicken stock
60 ml/4 tbsp wine vinegar
100 g/4 oz canned pineapple chunks in syrup
15 ml/1 tbsp tomato purée (paste)
15 ml/1 tbsp soy sauce
15 ml/1 tbsp cornflour (cornstarch)
30 ml/2 tbsp desiccated coconut
Place the pork and water in a pan, bring to the boil, cover and simmer for 20 minutes. Drain well.
Heat the oil and fry the ribs with the garlic and salt until browned. Add the sugar, stock and wine vinegar and bring to the boil. Drain the pineapple and add 30 ml/2 tbsp of the syrup to the pan with the tomato purée, soy sauce and cornflour. Stir well and simmer, stirring, until the sauce clears and thickens. Add the pineapple, simmer for 3 minutes and serve sprinkled with coconut.
Sautéed Spare Ribs
Serves 4
900 g/2 lb pork spare ribs
1 egg, beaten
5 ml/1 tsp soy sauce
5 ml/1 tsp salt
10 ml/2 tsp cornflour (cornstarch)
10 ml/2 tsp sugar
60 ml/4 tbsp groundnut (peanut) oil
250 ml/8 fl oz/1 cup wine vinegar
250 ml/8 fl oz/1 cup water
250 ml/8 fl oz/1 cup rice wine or dry sherry
Place the spare ribs in a bowl. Mix the egg with the soy sauce, salt, half the cornflour and half the sugar, add to the spare ribs and stir well. Heat the oil and fry the spare ribs until browned. Add the remaining ingredients, bring to the boil and simmer until the liquid has almost evaporated.
Spare Ribs with Tomato
Serves 4
900 g/2 lb pork spare ribs
75 ml/5 tbsp soy sauce
30 ml/2 tbsp rice wine or dry sherry
2 eggs, beaten
45 ml/3 tbsp cornflour (cornstarch)
oil for deep-frying
45 ml/3 tbsp groundnut (peanut) oil
1 onion, thinly sliced
250 ml/8 fl oz/1 cup chicken stock
60 ml/4 tbsp tomato ketchup (catsup)
10 ml/2 tsp brown sugar
Cut the spare ribs into 2.5 cm/1 in pieces. Mix with 60 ml/4 tbsp of soy sauce and the wine or sherry and leave to marinate for 1 hour, stirring occasionally. Drain, discarding marinade. Coat the spare ribs in egg then in cornflour. Heat the oil and deep-fry the ribs, a few at a time, until golden. Drain well. Heat the groundnut (peanut) oil and fry the onion until translucent. Add the stock, remaining soy sauce, ketchup and brown sugar and simmer for 1 minute, stirring. Add the ribs and simmer for 10 minutes.
Barbecue-Roast Pork
Serves 4–6
1.25 kg/3 lb boned pork shoulder
2 cloves garlic, crushed
2 spring onions (scallions), chopped
250 ml/8 fl oz/1 cup soy sauce
120 ml/4 fl oz/½ cup rice wine or dry sherry
100 g/4 oz/½ cup brown sugar
5 ml/1 tsp salt
Place the pork in a bowl. Mix together the remaining ingredients, pour over the pork, cover and leave to marinate for 3 hours. Transfer the pork and marinade to a roasting tin and roast in a preheated oven at 200°C/400°F/gas mark 6 for 10 minutes. Reduce the temperature to 160°C/325°F/gas mark 3 for 1¾ hours until the pork is cooked.
Cold Pork with Mustard
Serves 4
1 kg/2 lb boned roasting pork
250 ml/8 fl oz/1 cup soy sauce
120 ml/4 fl oz/½ cup rice wine or dry sherry
100 g/4 oz/½ cup brown sugar
3 spring onions (scallions), chopped
5 ml/1 tsp salt
30 ml/2 tbsp mustard powder
Place the pork in a bowl. Mix all the remaining ingredients except the mustard and pour over the pork. Leave to marinate for at least 2 hours, basting frequently. Line a roasting tin with foil and stand the pork on a rack in the tin. Roast in a preheated oven at 200°C/400°F/gas mark 6 for 10 minutes then reduce the temperature to 160°C/325°F/gas mark 3 for a further 1¾ hours until the pork is tender. Leave to cool then chill in the refrigerator. Slice very thinly. Mix the mustard powder with just enough water to make a creamy paste to serve with the pork.
Chinese Roast Pork
Serves 6
1.25 kg/3 lb joint of pork, thickly sliced
2 cloves garlic, finely chopped
30 ml/2 tbsp rice wine or dry sherry
15 ml/1 tbsp brown sugar
15 ml/1 tbsp honey
90 ml/6 tbsp soy sauce
2.5 ml/½ tsp five-spice powder
Arrange the pork in a shallow dish. Mix together the remaining ingredients, pour over the pork, cover and marinate in the refrigerator overnight, turning and basting occasionally.
Arrange the pork slices on a rack in a roasting tin filled with a little water and baste well with the marinade. Roast in a preheated oven at 180°C/350°F/gas mark 5 for about 1 hour, basting occasionally, until the pork is cooked.
Pork with Spinach
Serves 6–8
30 ml/2 tbsp groundnut (peanut) oil
1.25 kg/3 lb loin of pork
250 ml/8 fl oz/1 cup chicken stock
15 ml/1 tbsp brown sugar
60 ml/4 tbsp soy sauce
900 g/2 lb spinach
Heat the oil and brown the pork on all sides. Pour off most of the fat. Add the stock, sugar and soy sauce, bring to the boil, cover and simmer for about 2 hours until the pork is cooked. Remove the meat from the pan and leave it to cool slightly, then slice it. Add the spinach to the pan and simmer, stirring gently, until softened. Drain the spinach and arrange on a warmed serving plate. Top with the pork slices and serve.
Deep-Fried Pork Balls
Serves 4
450 g/1 lb minced (ground) pork
1 slice ginger root, minced
15 ml/1 tbsp cornflour (cornstarch)
15 ml/1 tbsp water
2.5 ml/½ tsp salt
10 ml/2 tsp soy sauce
oil for deep-frying
Mix the pork and ginger. Mix the cornflour, water, salt and soy sauce then stir the mixture into the pork and mix well. Shape into walnut-sized balls. Heat the oil and fry the pork balls until they rise to the top of the oil. Remove from the oil and reheat. Return the pork to the pan and fry for 1 minute. Drain well.
Pork and Prawn Egg Rolls
Serves 4
30 ml/2 tbsp groundnut (peanut) oil
225 g/8 oz minced (ground) pork
225 g/8 oz prawns
100 g/4 oz Chinese leaves, shredded
100 g/4 oz bamboo shoots, cut into strips
100 g/4 oz water chestnuts, cut into strips
10 ml/2 tsp soy sauce
5 ml/1 tsp salt
5 ml/1 tsp sugar
3 spring onions (scallions), finely chopped
8 egg roll skins
oil for deep-frying
Heat the oil and fry the pork until sealed. Add the prawns and stir-fry for 1 minute. Add the Chinese leaves, bamboo shoots, water chestnuts, soy sauce, salt and sugar and stir-fry for 1 minute then cover and simmer for 5 minutes. Stir in the spring onions, turn into a colander and leave to drain.
Place a few spoonfuls of the filling mixture in the centre of each egg roll skin, fold up the bottom, fold in the sides, then roll upwards, enclosing the filling. Seal the edge with a little flour and water mixture then leave to dry for 30 minutes. Heat the oil and fry the egg rolls for about 10 minutes until crisp and golden brown. Drain well before serving.
Steamed Minced Pork
Serves 4
450 g/1 lb minced (ground) pork
5 ml/1 tsp cornflour (cornstarch)
2.5 ml/½ tsp salt
10 ml/2 tsp soy sauce
Mix the pork with the remaining ingredients and spread the mixture flat in a shallow ovenproof dish. Place in a steamer over boiling water and steam for about 30 minutes until cooked. Serve hot.
Deep-Fried Pork with Crab Meat
Serves 4
225 g/8 oz crab meat, flaked
100 g/4 oz mushrooms, chopped
100 g/4 oz bamboo shoots, chopped
5 ml/1 tsp cornflour (cornstarch)
2.5 ml/½ tsp salt
225 g/8 oz cooked pork, sliced
1 egg white, lightly beaten
oil for deep-frying
15 ml/1 tbsp chopped fresh flat-leaved parsley
Mix together the crab meat, mushrooms, bamboo shoots, most of the cornflour and the salt. Cut the meat into 5 cm/2 in squares. Make into sandwiches with the crab meat mixture. Coat in the egg white. Heat the oil and deep-fry the sandwiches a few at a time until golden brown. Drain well. Serve sprinkled with parsley.
Pork with Bean Sprouts
Serves 4
30 ml/2 tbsp groundnut (peanut) oil
2.5 ml/½ tsp salt
2 cloves garlic, crushed
450 g/1 lb bean sprouts
225 g/8 oz cooked pork, cubed
120 ml/4 fl oz/½ cup chicken stock
15 ml/1 tbsp soy sauce
15 ml/1 tbsp rice wine or dry sherry
5 ml/1 tsp sugar
15 ml/1 tbsp cornflour (cornstarch)
2.5 ml/½ tsp sesame oil
3 spring onions (scallions), chopped
Heat the oil and fry the salt and garlic until lightly browned. Add the bean sprouts and pork and stir-fry for 2 minutes. Add half the stock, bring to the boil, cover and simmer for 3 minutes. Mix the remaining stock with the rest of the ingredients, stir into the pan, return to the boil and simmer for 4 minutes, stirring. Serve sprinkled with spring onion.
Drunken Pork
Serves 6
1.25 kg/3 lb boneless rolled pork joint
30 ml/2 tbsp salt
freshly ground pepper
1 spring onion (scallion), chopped
2 cloves garlic, chopped
1 bottle dry white wine
Place the pork in a pan and add the salt, pepper, spring onion and garlic. Cover with boiling water, return to the boil, cover and simmer for 30 minutes. Remove the pork from the pan, leave to cool and dry for 6 hours or overnight in the refrigerator. Cut the pork into large pieces and place in a large screw-top jar. Cover with the wine, seal and store in the refrigerator for at least 1 week.
Steamed Leg of Pork
Serves 6–8
1 small leg of pork
90 ml/6 tbsp soy sauce
450 ml/¾ pt/2 cups water
45 ml/3 tbsp brown sugar
15 ml/1 tbsp rice wine or dry sherry
30 ml/2 tbsp groundnut (peanut) oil
3 cloves garlic, crushed
450 g/1 lb spinach
2.5 ml/½ tsp salt
30 ml/2 tbsp cornflour (cornstarch)
Pierce the pork skin all over with a pointed knife then rub in 30 ml/2 tbsp of soy sauce. Place in a heavy saucepan with the water, bring to the boil, cover and simmer for 40 minutes. Drain, reserving the liquid, and leave the pork to cool then place it in a heatproof bowl.
Mix together 15 ml/1 tbsp of sugar, the wine or sherry and 30 ml/2 tbsp of soy sauce then rub over the pork. Heat the oil and fry the garlic until lightly browned. Add the remaining sugar and soy sauce, pour the mixture over the pork and cover the bowl. Stand the bowl in a wok and fill with water to come half way up the sides. Cover and steam for about 1½ hours, topping up with boiling water as necessary. Cut the spinach into 5 cm/2 in pieces then sprinkle with salt. Bring a pan of water to the boil then pour over the spinach. Leave to stand for 2 minutes until the spinach begins to soften then drain and arrange on a warmed serving plate. Place the pork on top. Bring the pork stock to the boil. Blend the cornflour with a little water, stir it into the stock and simmer, stirring, until sauce clears and thickens. Pour over pork and serve.
Stir-Fried Roast Pork with Vegetables
Serves 4
50 g/2 oz/½ cup blanched almonds
30 ml/2 tbsp groundnut (peanut) oil
salt
100 g/4 oz mushrooms, diced
100 g/4 oz bamboo shoots, diced
1 onion, diced
2 stalks celery, diced
100 g/4 oz mangetout (snow peas), diced
4 water chestnuts, diced
1 spring onion (scallion), chopped
20 ml/4 fl oz/½ cup chicken stock
225 g/8 oz Barbecue-Roast Pork , cubed
15 ml/1 tbsp cornflour (cornstarch)
45 ml/3 tbsp water
2.5 ml/½ tsp sugar
freshly ground pepper
Toast the almonds until lightly browned. Heat the oil and salt then add the vegetables and stir-fry for 2 minutes until coated with oil. Add the stock, bring to the boil, cover and simmer for 2 minutes until the vegetables are almost cooked but still crisp. Add the pork and heat through. Mix together the cornflour, water, sugar and pepper and stir into the sauce. Simmer, stirring, until the sauce clears and thickens.
Twice-Cooked Pork
Serves 4
45 ml/3 tbsp groundnut (peanut) oil
6 spring onions (scallions), chopped
1 clove garlic, crushed
1 slice ginger root, chopped
2.5 ml/½ tsp salt
225 g/8 oz cooked pork, cubed
15 ml/1 tbsp soy sauce
15 ml/1 tbsp rice wine or dry sherry
30 ml/2 tbsp chilli bean paste
Heat the oil and fry the spring onions, garlic, ginger and salt until lightly browned. Add the pork and stir-fry for 2 minutes. Add the soy sauce, wine or sherry and chilli bean paste and stir-fry for 3 minutes.
Pork Kidneys with Mangetout
Serves 4
4 pork kidneys, halved and cored
30 ml/2 tbsp groundnut (peanut) oil
2.5 ml/½ tsp salt
1 slice ginger root, minced
3 stalks celery, chopped
1 onion, chopped
30 ml/2 tbsp soy sauce
15 ml/1 tbsp rice wine or dry sherry
5 ml/1 tsp sugar
60 ml/4 tbsp chicken stock
225 g/8 oz mangetout (snow peas)
15 ml/1 tbsp cornflour (cornstarch)
45 ml/3 tbsp water
Parboil the kidneys for 10 minute then drain and rinse in cold water. Heat the oil and fry the salt and ginger for a few seconds. Add the kidneys and stir-fry for 30 seconds until coated with oil. Add the celery and onion and stir-fry for 2 minutes. Add the soy sauce, wine or sherry and sugar and stir-fry for 1 minute. Add the stock, bring to the boil, cover and simmer for 1 minute. Stir in the mangetout, cover and simmer for 1 minute. Mix the cornflour and water then stir it into the sauce and simmer until the sauce clears and thickens. Serve at once.
Red-Cooked Ham with Chestnuts
Serves 4–6
1.25 kg/3 lb ham
2 spring onions (scallions), halved
2 cloves garlic, crushed
45 ml/3 tbsp brown sugar
30 ml/2 tbsp rice wine or dry sherry
60 ml/4 tbsp soy sauce
450 ml/¾ pt/2 cups water
350 g/12 oz chestnuts
Place the ham in a pan with the spring onions, garlic, sugar, wine or sherry, soy sauce and water. Bring to the boil, cover and simmer for about 1½ hours, turning the ham occasionally. Blanch the chestnuts in boiling water for 5 minutes then drain. Add to the ham, cover and simmer for a further 1 hour, turning the ham once or twice.
Deep-Fried Ham and Egg Balls
Serves 4
225 g/8 oz smoked ham, minced
2 spring onions (scallions), minced
3 eggs, beaten
4 slices stale bread
10 ml/2 tbsp plain (all-purpose) flour
2.5 ml/½ tsp salt
oil for deep-frying
Mix together the ham, spring onions and eggs. Make the bread into crumbs and mix it into the ham with the flour and salt. Shape into walnut-sized balls. Heat the oil and deep-fry the meat balls until golden brown. Drain well on kitchen paper.
Ham and Pineapple
Serves 4
4 dried Chinese mushrooms
15 ml/1 tbsp groundnut (peanut) oil
1 clove garlic, crushed
50 g/2 oz water chestnuts, sliced
50 g/2 oz bamboo shoots
225 g/8 oz ham, chopped
225 g/8 oz canned pineapple chunks in fruit juice
120 ml/4 fl oz/½ cup chicken stock
15 ml/1 tbsp soy sauce
15 ml/1 tbsp cornflour (cornstarch)
Soak the mushrooms in warm water for 30 minutes then drain. Discard the stems and slice the caps. Heat the oil and fry the garlic until lightly browned. Add the mushrooms, water chestnuts and bamboo shoots and stir-fry for 2 minutes. Add the ham and drained pineapple chunks and stir-fry for 1 minute. Add 30 ml/2 tbsp of the juice from the pineapple, most of the chicken stock and the soy sauce. Bring to the boil, cover and simmer for 5 minutes. Mix the cornflour with the remaining stock and stir it into the sauce. Simmer, stirring, until the sauce clears and thickens.
Ham and Spinach Stir-Fry
Serves 4
30 ml/2 tbsp groundnut (peanut) oil
2.5 ml/½ tsp salt
1 clove garlic, minced
2 spring onions (scallions), chopped
225 g/8 oz ham, diced
450 g/1 lb spinach, shredded
60 ml/4 tbsp chicken stock
15 ml/1 tbsp cornflour (cornstarch)
15 ml/1 tbsp soy sauce
45 ml/3 tbsp water
5 ml/1 tsp sugar
Heat the oil and fry the salt, garlic and spring onions until lightly browned. Add the ham and stir-fry for 1 minute. Add the spinach and stir until coated in oil. Add the stock, bring to the boil, cover and simmer for 2 minutes until the spinach begins to wilt. Mix together the cornflour, soy sauce, water and sugar then stir it into the pan. Simmer, stirring, until the sauce thickens.
Steamed Ham
Serves 6–8
900 g/2 lb fresh ham
30 ml/2 tbsp brown sugar
60 ml/4 tbsp rice wine or dry sherry
Place the ham in a heatproof dish on a rack, cover and steam over boiling water for about 1 hour. Add the sugar and wine or sherry to the dish, cover and steam for a further 1 hour or until the ham is cooked. Leave to cool in the bowl before slicing.
Bacon with Cabbage
Serves 4
4 rashers streaky bacon, rinded and chopped
2.5 ml/½ tsp salt
1 slice ginger root, minced
½ cabbage, shredded
75 ml/5 tbsp chicken stock
15 ml/1 tbsp oyster sauce
Fry the bacon until crisp then remove it from the pan. Add the salt and ginger and stir-fry for 2 minutes. Add the cabbage and stir well then stir in the bacon and add the stock, cover and simmer for about 5 minutes until the cabbage is tender but still slightly crisp. Stir in the oyster sauce, cover and simmer for 1 minute before serving.