Pork Liver Loaf

1 lb. pork liver                   

1 egg

1 onion                    

1½ Tbsps. flour

Parsley                                 

Salt and pepper

1 cup milk               

            Nutmeg

Mince the liver, onion, and parsley together until they are very fine. Add the milk and egg, flour and seasonings. Mix well, shape into a loaf, place in a baking-pan and bake in a moderate oven (35 F.) for an hour and a quarter.

Pork Liver with Rice

1 lb. pork liver       

2 or 3 sliced carrots

¼ lb. sliced bacon 

2 sliced onions

½ cup rice   

            Salt and pepper

3 Tbsps. minced parsley

Sauté the liver, with the bacon, until brown, and then add the rice; which has been soaked in water for one-half hour. Cover with stock or water, add the parsley, carrots, and onions, salt, and pepper. Simmer slowly until tender, about forty minutes

Better than Sweet and Sour-Spareribs in Chef’s Special Sauce

                   

Succulent ribs, double fried (first deep-fried, then stir-fried in a slightly sweet savoury sauce) are a well-established dish in many a Chinese chefs repertoire, because the first frying in oil crisps while the second frying forces the sauce to cling and be absorbed into the food thus creating a very intensely flavoured morsel.

1½ lbs. meaty spareribs, sliced between each rib, and cut in half crosswise through the bone (sweet and sour style).

Marinade:

1 Tbsp. soy sauce

1 Tbsp. dry sherry

1 large garlic clove, minced

1 Tbsp. sugar

½ tsp. salt

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1 egg, beaten

1 cup corn starch, on piece of waxed paper

4 cups oil for deep- frying

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Seasoning Liquid

 Combine in bowl

2 Tbsps. Worcestershire sauce

2 Tbsps. water

3 Tbsps. ketchup

1 tsp. sugar

½ tsp. sesame oil

1, Combine spareribs and marinade in a large bowl, marinate 2 hours or up to 24 hours, covered in refrigerator.

2, Dip marinated ribs in beaten egg, roll in corn-starch to coat evenly. At this point the ribs can be refrigerated and covered in plastic wrap for several hours. Bring back to room temperature before frying.

3. Heat wok on high heat, then add oil, heat to 380 F. Deep fry in 2 bunches (reheating oil to 380 F. before adding second batch), for about 3 to 5 minutes or until golden brown and cooked through. Remove ribs to a paper-towel lined plate to drain.

4. Drain all but 1 Tbsp. oil from wok, return to high heat, add ribs and seasoning liquid, toss to  coat ribs. Continue tossing for about 30 seconds, and then remove to a heated platter. The ribs can be placed in a 250 F. oven for a few minutes to keep warm, if you are preparing other dishes at the same time. Serves 4-6.

Pork and Broccoli with Cashews

12 ozs. lean boneless pork

2 Tbsps. soy sauce

2 Tbsps. toasted sesame oil

2 tsp. finely minced, fresh ginger

2 cloves garlic, minced

½ cup hoi sin sauce

½ cup water

2 Tbsps. soy sauce

1 Tbsp. corn-starch

1 tsp. sugar

1/8 tsp. crushed red pepper

1 Tbsp. cooking oil

2 medium onions cut into thin wedges

2 stalks celery, thinly bias-sliced (1 cup)

3 cups broccoli flowerets

2 cups hot cooked rice

½ cup dry roasted cashews.

·        Trim fat from pork. Partially freeze pork. Thinly slice across the grain into bite-size strips. In a medium bowl, stir together pork, 2 Tbsps. soy sauce, sesame oil, ginger, and garlic. Cover and marinate in the refrigerator for 1 to 2 hours.

·        For sauce, in a small bowl, stir together hoi sin sauce, water, 2 Tbsps. soy sauce, corn starch, sugar, and crushed red pepper. Set aside.

·        Pour cooking oil into a hot wok. Stir-fry onions and celery in hot oil for 1 minute. Add broccoli; stir-fry for 3 to 4 minutes or until the vegetables are crisp-tender. Remove vegetables from the wok.

·        Add pork mixture to the hot wok. Stir-fry for 2 to 3 minutes or until pork is slightly pink in centre. Push pork from the centre of the wok.

·        Stir sauce. Add sauce to the centre of the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Stir all ingredients together to coat with sauce. Cover and cook about 1 minute more or until heated through. Serve immediately with hot cooked rice. Sprinkle with cashews. Makes 4 servings

Szechwan Pork with Peppers

12 ozs. lean boneless pork

3 Tbsps. hoi sin sauce

1 Tbsp. hot bean sauce or hot bean paste

1 Tbsp. soy sauce

1 tsp. sugar

1 Tbsp. cooing oil

1 tsp. grated fresh ginger

4 cloves garlic, thinly sliced

2 medium red sweet peppers cut into 1-inch squares (2 cups).

2 medium green peppers cut into 1-inch squares (2 cups).

2 cups hot cooked noodles or rice.

·        Trim fat from pork. Partially freeze pork, and then thinly slice, across grain into bite-size strips. Set aside.

·        For sauce, in a small bowl, stir together hoi sin sauce, bean sauce or paste, soy sauce, and sugar. Set aside.

·        Pour cooking oil into a hot wok. Stir-fry ginger and garlic in hot oil for 15 seconds. Add red and green peppers; stir-fry for 3 to 4 minutes or until crisp-tender. Remove pepper mixture from the wok.

·        Stir sauce. Add sauce to the centre of the wok. Cook and stir until bubbly. Return pepper mixture to wok. Stir in all ingredients together to with sauce. Cook and stir about 1 minute more or until heated through. Serve immediately over hot cooked noodles or rice. Makes 4 servings.

Chinese Barbecued Pork No 2

3 lbs. boneless pork butt

Marinade:

¼ cup soy sauce

2 Tbsp. dry sherry

1 Tbsp. honey

1 Tbsp. sugar

1 Tbsp. minced garlic

1 Tbsp. bean sauce

2 Tbsps. hoi sin sauce

1 tsp. five spice powder

Basting Glaze:

¼ cup honey

¼ cup boiling water

Cut the pork butt in half, then slice each half into ¾ in. thick strips (you should have about 12 strips). Place the pork in a nonreactive bowl. Combine the marinade ingredients in a small bowl and pour over the pork strips. Turn the meat to evenly coat, then cover, refrigerate, and marinate at least 3 hours or up to overnight, turning meat occasionally.

Preheat oven to 350 degrees F. Arrange a rack in a large roasting pan, and fill the pan with ¼ in. of water. Remove the pork from the marinade and arrange on the rack. Roast for 45 minutes. Meanwhile, combine the honey and boiling water in a small bowl. After 45 minutes, brush the pork strips with the glaze, increase the oven to 425 degrees F., and roast for another 15- 20 minutes, brushing with the glaze every 5 minutes. When pork is cool enough to handle, slice across the grain into ½ in. slices and arrange on a platter to serve. Yield: 4 to 6 servings.