Shao Jou II

A variation on Cantonese Roast Pork, Shao Jou (shaow roh) 77 has a crisp outer skin and succulently tender flesh. Serve with boiled rice and Bean Sprout Salad for a delightful meal, or as part of a formal Chinese meal.

Five-spice powder is generally available from oriental provision stores.

1 x

3 lb. belly of pork

1 ½ tablespoons salt

1 teaspoon five-spice powder or

1 tablespoon mixed spice

1 ½ tablespoons cornflour , mixed to a paste with

1 egg white

4 tablespoons soy sauce

4 tablespoons tomato ketchup

Rub the pork all over with the salt and spice powder or mixed spice. Set aside at room temperature for 8 hours or overnight.

Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C).

Quickly dip the pork in a saucepan half-filled with boiling water – the meat should be in the water only for a second or two. Dry the pork with kitchen paper towels. Rub the pork all over with the cornflour mixture.

Place the pork on a rack in a deep roasting tin and place it in the oven. Roast the pork for l hours or until it is thoroughly cooked and tender when pierced with the point of a sharp knife.

Remove the pork from the oven and place it on a carving board. Using a carving knife or sharp knife, cut the pork, through the skin, into {-inch thick slices (each slice should have a little skin attached to it).

In a serving bowl or sauceboat, mix the soy sauce and ketchup together until they are well blended. Serve immediately, with the pork.

Shao K’o Yang Jou

A very different – and delicious – recipe from China, Shao K ‘o Yang Jou (shaow gwoh yahn roh) makes a sustaining winter meal. Serve with fried rice and Broccoli with Almonds.

1 x

3 lb. leg of lamb

1 teaspoon black peppercorns, crushed

2-inch piece fresh root ginger, peeled and finely chopped or grated

4 oz. mixed sweet pickle

3 fl. oz. soy sauce

5 fl. oz. dry sherry

2 medium-sized onions, thinly sliced

1 teaspoon butter

Half-fill a large saucepan with water and set the pan over high heat. Bring the water to the boil. Reduce the heat to moderately high and add the lamb to the pan. Cover and boil the lamb for 4 minutes.

Remove the pan from the heat and drain the lamb. Discard the cooking water and place the lamb on a chopping board. Using a sharp knife, cut the lamb, including the skin, into cubes about 2-inches by 1-inch. Arrange the lamb pieces, skin side down, on the bottom of a large heatproof basin.

Sprinkle over the peppercorns and ginger and spoon over the pickles.

In a medium-sized mixing bowl, combine the soy sauce and sherry, mixing until they are well blended. Pour the mixture over the lamb in the basin. Arrange the sliced onions on top.

Cut out a circle of greaseproof or waxed paper about 4-inches wider in diameter than the rim of the basin. Grease the paper with the butter. Cut out a circle of aluminium foil the same size as the paper circle.

Put the greaseproof or waxed paper circle and the foil circle together, the buttered side of the greaseproof or waxed paper away from the foil and, holding them firmly together, make a 1-inch pleat across the centre. Place the pleated paper and foil circle, foil uppermost, over the pudding basin. With a piece of string, securely tie the paper and foil circle around the rim of the basin.

Place the basin in a large saucepan and pour in enough boiling water to come about two-thirds of the way up the sides of the basin. Cover the pan and place it over low heat. Steam the mixture for 2h hours, adding more boiling water as necessary.

When the lamb has finished steaming, lift the basin out of the water. Remove the foil and paper circles.

Spoon the mixture into a warmed serving dish and serve immediately.

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