Serve Mee Feng Jou (mce feng roh), a delicious and unusual pork dish, with a variety of dips, such as Tomato-Soy Dip (mix together equal quantities of tomato ketchup and soy sauce), Garlic-Soy Dip (finely chop
3 garlic cloves and mix with
4 tablespoons of soy sauce) and Soy-Sherry-Chilli Dip (combine
3 tablespoons each of soy sauce and sherry with
1 table-spoon of chilli sauce).
2 lb. leg or belly pork
2 slices of fresh root ginger, peeled and finely chopped
2 tablespoons soy sauce
11 teaspoons chilli sauce
5 oz. coarsely ground rice
With a sharp knife, cut the pork into 21/2-by U-inch slices, about J-inch thick.
In a small bowl, mix together the ginger, soy sauce and chilli sauce. With your fingertips, rub the ginger mixture on to the pork slices so that they are evenly coated on both sides. Set the pork aside on a plate to marinate for 1 hour.
Heat a large dry frying-pan over moderate heat. Add the rice to the pan and cook, stirring constantly, until it begins to turn brown. Place the pork slices in the pan and turn them so that they become thickly coated with the rice.
Remove the pan from the heati
Transfer the rice-coated pork slices to a heatproof dish, arranging them in ’tile-piece’ or ‘fish-scale’ fashion. Place the dish in a steamer, cover and steam over moderate heat for 35 to 40 minutes, or until the pork is well cooked and tender.
Remove the dish from the steamer and serve, with the dips.