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1
lb
4
2
slices
1
5
tablespoons
1
tablespoon
2
teaspoons
1
teaspoon
2
tablespoons
5
tablespoons
1
teaspoon
1/2 lb
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Lean pork with marbled fat and rind
Green onion, cut into 1 inch long
Ginger
Star anise (optional)
Soy sauce
Wine
Sugar
Salt
Cornstarch, mix with 1 tablespoon cold water
Oil
Sesame oil
Green vegetable, spinach or green cabbage
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Method :
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Cut pork into one cubic pieces and cook it
with water.
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Bring to a rolling boil for about 30
minutes, then take the pork out and let it drain dry.
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Marinate with soy sauce until it becomes
brown. Save the soy sauce. Deep fry in very hot oil for about 3 minutes,
until skin is very dark.
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Soak the fried pieces of pork in cold
water (skin side down) for about 1/2 hour until the skin becomes
wrinkled and soft again.
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Cut the soaked piece into large thin
slices. Arrange the slices in a bowl or soup plate.
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Add sugar, wine, green onion, ginger, star
anise and soy sauce saved from marinating.
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Steam over high heat for 1 1/2 hours until
tender.
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Pour the liquid mixture from the steamed
meat into a saucepan. Bring to boil.
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Thicken it with cornstarch paste. Add a
few drops of sesame oil.
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Put a serving plate upside down over the
soup plate with steamed meat in. Turn the whole thing over so that the
meat is on the serving plate. Pour the cooked gravy over the meat.
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Saut� the green vegetables and season to
taste. Arrange in a ring along the rim of the meat plate.
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