Fish-Head Casserole
Discard the gills from the fish-head; rub some salt both inside and out; coat the head with flour. Cut the pork, mushrooms, bean-curd and ginger root into small… Read More »
Squab Pie
Shortcrust Pastry ; Beef Stock Fill a 1l. / 1 1/3 pint ovenproof or foil pie dish with alternate layers of meat, onion and apple, finishing with a layer of… Read More »
Pork Chops in Ginger Beer
Beef Stock Melt the butter in a heavy pan and cook the pork chops quickly over a moderate heat until they are golden brown, remove and place in… Read More »
Pork in Orange Sauce
Roll each piece of pork up neatly and secure with string. Score the skin with a sharp knife and rub salt and pepper into the surface. Place in… Read More »
Country Pork Casserole
Coat the pork slices in the flour seasoned with salt and pepper. Heat the butter and fry the pork briskly on either side until golden brown, remove and… Read More »
Sweet and Sour Pork Spare Ribs
Place the spare ribs in a baking tin and cook uncovered in a hot oven (220°C/425°F or Gas Mark 7) for 20 minutes. Remove the ribs, drain off… Read More »
Stir-Fried Shredded Pork and Chinese White Chives
Cut the fillet of pork into 2 mm / 1/8 in thin slices, then into 5 cm/2 in shreds. Mix the pieces of meat with the marinade and… Read More »
Sweet and Sour Pork
Cut the meat into about two dozen small pieces, cut the bamboo shoots and green pepper into pieces of the same size. Mix the meat pieces with salt… Read More »
Chrysanthemum Fish Pot
Cut the fish maw, chicken gizzard, beche-de-mer and stomach into slices. Wash the cabbage, mange-tout (snow peas), spinach and coriander; cut them into small pieces. Finely chop the… Read More »
Deep-Fried Crispy Fingers of Pork
Cut the pork into finger-sized strips. Mix the salt, pepper, ginger wine or sherry and sesame seed oil together Add the pork and mix thoroughly. Leave to marinate… Read More »
