A delicious and economical dish from China, Kuo Pa Jou Tin (kwoh bah roh ding) may be served as part of a formal Chinese
meal or as a rather exotic family supper. The dish receives its unusual name front the distinctive crackling noise made by the rice when the pork sauce is poured over.
1 lb. lean pork fillets, cut into
1 teaspoon salt
2- teaspoon black pepper
12- tablespoons cornflour
1 lb. rice, cooked sufficient oil for deep-frying
Kuo Pajou Tin and Kuo Tieh Chi may be served on their own or as part of a formal Chinese meal.
5 fl. oz. chicken stock
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoons dry sherry
2 tablespoons corn oil
1 onion, thinly sliced
1 garlic clove, crushed
12- tablespoons cornflour , dissolved in
4 tablespoons water
Preheat the oven to very cool 275°F (Gas Mark 1, 140CC).
Sprinkle the pork cubes with the salt, pepper and cornflour , rubbing them into the meat with your fingers. Set the cubes aside.
Place the rice in an ovenproof baking dish and put the dish in the oven. Dry out the rice for 15 to 20 minutes, or until it is slightly crisp.
Meanwhile, fill a large, deep-frying pan one-third full with vegetable oil. Place the pan over moderate heat and heat the oil 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.
Carefully place the pork cubes, a few at a time, into the oil and fry them for 3 to 4 minutes, or until they are golden brown all over. With a slotted spoon, remove the cubes from the oil and set aside to drain on kitchen paper towels. Cook the remaining pork cubes in the same way. Set aside.
To prepare the sauce, in a small bowl combine the stock, soy sauce, sugar and sherry together, beating with a fork until they are well blended. Set aside.
In a large frying-pan, heat the corn oil over moderate heat. When the oil is hot, add the onion and garlic to the pan and stir-fry for 1 minute. Pour the stock mixture into the pan and bring to the boil. Add the pork cubes, basting well, and reduce the heat to low. Simmer the mixture for 2 minutes. Stir in the corn-flour mixture and cook, stirring constantly, for 2 minutes, or until the sauce is hot and has thickened.
Remove the rice from the oven.
Return the deep-frying pan, with the oil, to moderate heat and reheat the oil until it registers 350°F on a deep-fat thermometer, or until a small piece of stale bread dropped into the oil turns golden brown in 55 seconds.
Place the rice in a narrow-meshed deep-frying basket and carefully lower it into the oil. Cook the rice for l| minutes, then remove it from the oil and drain on kitchen paper towels.
Arrange the rice on a warmed serving dish and pour over the pork and sauce. Serve at once.