Chinese Meats Recipes - Pork and Cauliflower Recipe

Ingredients

• 4 oz. lean leg pork

• 6 cauliflower fleurets

• salt

• pinch pepper

• 1/2 teaspoon soy sauce

• 5 teaspoons pork dripping

• 1 teaspoon corn-flour

• 2 dessertspoons water

• 2 crushed cloves garlic

• pinch sugar and Ve-Tsin (M.S.G.)

• 4 tablespoons chicken stock

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Method:

1. Cut the pork on the bias and then into thin slices. Set aside. Parboil the cauliflower fleurets for 5-6 minutes. Drain them well.

2. Add a pinch of salt, pepper, the soy sauce and 1 teaspoon of melted pork dripping. Blend 1/2 teaspoon corn-flour in 1 dessertspoon water and toss the fleurets in it. Quickly fry them in 2 dessertspoons of the dripping. Transfer them to a heated dish.

3. Wipe out the pan. Melt the remaining dripping in it. Quickly fry the pork. Add a pinch of salt, sugar and Ve-Tsin, the chicken stock and the remaining corn-flour blended in the rest of the water.

4. Return the fleurets to the pan and heat through. Turn all into a heated dish and serve.