Jou Ping Hui Por-Ts’ai

A dehcwusly different Chinese dish, Jou Ping Hui Por-Ts’ai (roh bing hway bor-chy) makes an excellent luncheon dish accompanied only by a green salad. Or it may, of course, be served as part of a formal Chinese meal.

1 lb. pork, minced

2 medium-sized onions, coarsely chopped

1 egg

2 tablespoons cornflour

2 teaspoons sugar

2 tablespoons soy sauce

1 tablespoon tomato puree

1 teaspoon salt

½ teaspoon black pepper sufficient oil for deep-frying 1 oz. vegetable fat 1 oz. butter 1 lb. spinach, trimmed, washed, drained and chopped

In a medium-sized mixing bowl, combine the pork, onions, egg, cornflour , 1 teaspoon of sugar, 1§ tablespoons of soy sauce, the tomato puree, ½ teaspoon of salt and the pepper, mixing with a fork until the ingredients are well blended.

With your hands, shape the mixture into four or six balls. Press the balls down with your hands to form patties, about 3 inches in diameter. Set aside.

Fill a deep-frying pan one-third full with oil and heat it over moderate heat until it registers 360°F on a deep fat thermometer, or until a small cube of stale bread dropped into the oil turns golden brown in 50 seconds. Place two or three of the meat patties in a deep-frying basket and carefully lower them into the oil. Fry for 3 to 4 minutes, or until the patties are lightly and evenly browned. Remove the patties from the oil and drain them on kitchen paper towels.

Keep them warm while you fry the remaining meat patties in the same way.

Preheat the oven to hot 425 °F (Gas Mark 7, 220°C).

In a large frying-pan, melt the vegetable fat and 1 tablespoon of the butter over moderate heat. When the foam subsides, add the spinach and fry, stirring constantly, for 1 minute. Add the remaining salt, the remaining sugar and the remaining soy sauce and fry, stirring constantly, for a further 3 minutes. Remove the pan from the heat.

Spread the spinach over the bottom of an ovenproof casserole. Arrange the meat cakes on top. Cut the remaining butter into small pieces and dot them over the top of the cakes. Cover the casserole with a lid or with aluminium foil and place it in the oven. Bake for 8 minutes.

Remove the casserole from the oven and remove the lid or foil. Serve at once.