Serving
(click to enlarge)

Pork in Scallion Sauce
China   -   Fujian

Serves:
Effort:
Sched:
DoAhead:  
2 main  
**
35 min  
Prep
This very interestingly flavored dish from eastern China is simple and easy to make. Prep time is almost entirely for slicing the pork, which can be done well ahead.





1
1/8
------
1/2
1
1/3
2-1/2
1/2
1/4
1/2
------
2
#
in
---
c
t
c
T
t
t
t
---
T
Pork, lean
Ginger Root
-- Sauce
Scallions
Soy Sauce
Stock (1)
Rice Vinegar (2)  
Five Spice (3)
Sugar
Salt
---------
Oil
Prep   -   (25 min)
  1. Slice PORK thin and cut into narrow narrow strips around 1-1/2 inches long.
  2. Slice GINGER very thin and cut into narrow matchsticks.
  3. Slice SCALLIONS thin crosswise and mix together All Sauce items.
RUN   -   (10 min)
  1. In a wok or spacious sauté pan heat Oil very hot and sir in Ginger until aromatic, then stir in Pork. Fry stirring until pork loses its raw color and any liquid exuded has evaporated.
  2. Stir in Sauce. Bring to a boil and then turn down heat to a simmer. Stir for about 2 minutes until all is well blended.
  3. Serve hot with plenty of long grain steamed rice.
NOTES:
  1. Stock:   Chicken stock is called for but pork stock would probably work reasonably well.
  2. Rice Vinegar:   The recipe calls for Chinese red rice vinegar, but if not available you can use white. If you don't have either use a Japanese rice vinegar.
  3. Five Spice Powder:   This spice blend is used all over China, but there are variations. See our recipe Five Spice Powder for the most "official" mix.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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