Sweet and sour pork
450g lean pork cut into 3cm cubes
5
6g flour
1 egg lightly beaten
½ teaspoon salt
Small amount cold water, approximately 75ml
Oil for deep-frying
Mix flour, egg and salt in bowl. Add just enough water to make a thick batter.
Coat pork cubes in batter and deep fry until golden brown.
Serve with basic sweet and sour sauce and boiled rice
Oven pork chops
1 large onion cut into thick slices
4 lean pork chops
1 tin tomatoes 450g
1 small capsicum (green, red or yellow pepper)
½ teaspoon chilli powder
1 teaspoon salt 1 teaspoon pepper
125ml water
1 tablespoon oil
Put oil into large saucepan, when hot add chops which have been
sprinkled with salt and pepper and seal both sides. Add onion and
cook until translucent. Add rest of ingredients, cover and cook
until tender (40 minutes). Serve with boiled potatoes and French
stick.
Oven barbecued spare-rib
675g spareribs cut into 8cm pieces
1 teaspoon 5 spice powder
4 tablespoon oil
3 table spoons tomato puree
1 teaspoon garlic puree
½ teaspoon ginger puree
1 teaspoon salt
Place all ingredients into bowl and mix. Coat spare-ribs and
place in hot oven (230c mark 8) on wire rack. Roast for half an
hour. Meanwhile make basic chilli sauce. When spare-ribs are done,
put into pan with chilli sauce and simmer for 30-min. Serve with
fried rice.
Stir-fried pork
450g lean boneless pork. Cut into thin strips
2 teaspoons dry sherry or rice wine
2 teaspoons light soy sauce
½ teaspoon corn flour
1 medium onion thinly sliced
½ teaspoon salt
½ teaspoon sugar
2 tablespoons oil
Put pork, sherry, soy and corn flour into bowl, let stand for 15 minutes.
Heat wok or frying pan on high heat, add oil. When oil is hot add pork mix
and onion. Stir-fry until pork is cooked.
About 5 minutes. Serve with fried rice and prawn crackers.
Crispy belly pork
1kg belly pork in one piece
1 tablespoon salt
1 tablespoon soy sauce
1 teaspoon five spice powder
Boiling water
Pour a kettle of boiling water over the skin. Drain and dry. Rub with salt
and leave for 45 minutes. Score skin into a diamond pattern. Pierce meat with
skewer in several places. Rub the soy and five-spice powder into pork. Cover
and leave for 1 hour.
Place pork skin side up into roasting tin and roast in hot oven (230c mark 8)
for 20 minutes. Lower heat (200c mark 6) and continue to cook for 50 minutes
or until pork is tender and the skin is crisp. Serve with boiled egg noodles,
bean shoots and basic chilli sauce.
Toad in the hole
4 - 6 pork sausages
Yorkshire pudding batter
1 tablespoon oil
2 tablespoons lard
1 tin mixed vegetables
Put oil into frying pan and slowly fry sausages until light gold. Turn oven
on to (220c mark7). While sausages are cooking, put baking tray (28x18cm) and
lard into oven. When hot put in sausages and pour over batter. Cook on high
shelf 25-30 minutes. Serve with mashed potato and heated mixed vegetables. Basic
brown sauce.
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