1 pork foot
1 tbsp cornstarch paste
1 tbsp spring onion, minced
1 soy sauce
6 cup oil (for frying)
2 cup soup stock
2 tsp dried pickled cabbage
2 tsp sesame oil
10 carrot balls
10 turnip balls
1 spinach
SEASONINGS
5 ginger slice
2 tsp salt
1 peppercorns
1 tsp sugar colour
1 tsp pepper, ground
1/2 tbsp wine
1 tbsp soy sauce
A Recipe for
Tung-Po Golden Pork Feet
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
This Recipe for Tung-Po Golden Pork Feet is one of thousands in the Recipes-to-go Asian Cookbook.
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If you enjoy this Tung-Po Golden Pork Feet Recipe - you should enjoy the recipe collections you can find on the websites below:
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
This is a recipe for Tung-Po Golden Pork Feet from the recipe cookbook of Recipes-to-go (Asian)
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
Chemically speaking, chocolate really is the world's perfect food. |
| Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars |
There is no love sincerer than the love of food. |
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Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
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.
Serves: 4
Tung-Po Golden Pork Feet Recipe brought to you by Recipes To-Go