Chinese Meats Recipes - Belly Pork with White Cabbage Recipe

Ingredients

• 3 tablespoons belly pork

• salt and Ve-Tsin (M.S.G.)

• few shakes white pepper

• 1/2 teaspoon ginger sherry

• few drops sesame oil

• 1 teaspoon corn-flour

• 3 teaspoons water

• 4-5 tablespoons white cabbage

• 5 teaspoons peanut oil

• 1 clove garlic

• 2 thin slices fresh ginger

• 1 teaspoon black Soya bean

• 4-5 tablespoons hot chicken stock

• 1- teaspoon sugar

• 2 spring onions

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Method:

1. After removing the rind, cut the pork into strips 1/8-inch wide. Place them in a basin with a pinch salt, pinch Ve-Tsin, few shakes pepper, ginger sherry, sesame oil, 1/2 teaspoon corn-flour and 1 teaspoon water and work them well into the meat.

2. Cut the cabbage into 1/4-inch strips. (If white cabbage is not available, the inner leaves of pale green cabbage will do very well.) Drop the strips into slightly salted boiling water with 1  teaspoon oil in it. Boil for 5 minutes, drain, rinse in cold water and drain again.

3. Mash the crushed clove of garlic, ginger and black bean to a paste. Heat the remaining oil in a frying-pan and fry the paste in it for 1/2 minute. Add the pork and cook it for 4 minutes.

4. Next, add another pinch salt, pinch Ve-Tsin, few shakes pepper, stock, sugar and onions, (cut into 1 1/4-inch pieces).

5. Finally, blend 1/2 teaspoon corn-flour with the remaining water, stir it in and boil for 1 1/2 minutes. Turn into a heated dish and serve.

Note: Cut 2 oz. fresh ginger into thin strips. Turn the strips into a bottle and cover with half a bottle warm brown sherry. Leave to infuse, strain and use as directed.