Free Chinese Recipes

• 225 g (1/2 lb) lean pork
• salt and pepper to taste
• 15 ml (l tablespoon) corn flour
• 1/2 egg-white
• 1.25 liters (2 1/2 pints) stock
• 100 g (1/4 lb) Cantonese stilted pickles

Serve 4-6

** Free Chinese Recipes **

Method:

1. Cut the pork into very thin smallish slices. Rub these evenly with the salt, corn flour and egg white. Rinse the pickle under running water, and cut it into thin slices.
2. Heat the stock in a saucepan. Add the pork and pickles and simmer gently over a low heat for 25 minutes.
3. Adjust the seasoning. Serve either in individual soup bowls or in large tureen for diners to help themselves.