Tung-po Golden Pork Feet

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Title: TUNG-PO GOLDEN PORK FEET
Categories: Chinese, Pork
Yield: 4 servings

1 Pork Foot
1 tb Cornstarch Paste
1 tb Spring Onion, minced
Soy Sauce
6 c Oil (for frying)
2 c Soup Stock
2 ts Dried Pickled Cabbage
2 ts Sesame Oil
10 Carrot Balls
10 Turnip Balls
Spinach

------------------------SEASONINGS------------------------
5 Ginger Slice
2 ts Salt
Peppercorns
1 ts Sugar Colour
1 ts Pepper, ground
1/2 tb Wine
1 tb Soy Sauce

Scrape hair off the pork foot. rinse. Chop into
sections. Remove bones. Cook in boiling water briefly.
Add some soy sauce to the pork foot. Heat oil for
frying. Fry the pork foot till golden brown. Remove
and drain. Save some oil in the wok. Add seasonings.
Stir quickly. Add stock and pork foot. Simmer over a
low flame for 1 hour. Remove. Steam for 10 minutes.
Save the juice oozing out from the pork foot. Put the
pork foot, upside down, on the plate. Stir-fry the
dried pickled cabbage with sesame oil. Add the juice
above, cornstarch paste, and spring onion. Mix well.
Pour it over the pork foot. Fry the carrot and turnip
balls for 3 minutes. Garnish the dish with them and
add some spinach. Serve.

Note: Sugar colour is made by frying granulated sugar
and rock sugar with oil over a very small flame. It
looks like soy sauce and helps deepen the colour of
the dish.

Tung-Po is also known as Su Shih and is one of the
Eight Great Scholars.

From The Chinese Regional Cuisine Series, Szechwan
Cooking.

Posted by James Lor.

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