Pork And Cauliflower
|Pork leg||4 Ounce|
|Soy sauce||1⁄2 Teaspoon|
|Pork drippings||5 Teaspoon|
|Garlic||2 Clove (10 gm), crushed|
|Chicken stock||4 Tablespoon|
Cut the pork on the bias and then into thin slices.
Parboil the cauliflower fleurets for 5-6 minutes.
Drain them well.
Add a pinch of salt, pepper, the soy sauce and 1 teaspoon of melted pork dripping.
Blend 1 teaspoon cornflour in 1 desert-spoon water and toss the fleurets in it.
Quickly fry them in 2 dessertspoons of the dripping.
Transfer them to a heated dish.
Wipe out the pan.
Melt the remaining dripping in it.
Quickly fry the pork.
Add a pinch of salt, sugar and Ve-Tsin, the chicken stock and the remaining cornflour blended in the rest of the water.
Return the fleurets to the pan and heat through.