Serves 4
INGREDIENTS
2 tbsp plain (all-purpose) flour
1 egg, lightly beaten
vegetable oil, for deep-frying
350g/12oz lean pork
1/4 tsp salt
1/2 tsp ground Sichuan peppercorns
1 tbsp Chinese rice wine or dry sherry

Sauce
2-3 tbsp rice vinegar
2 tbsp light brown sugar
1 small green (bell) pepper, cut into small cubes
1 fresh red chilli, seeded and thinly shredded
1 tbsp light soy sauce
1 tbsp vegetable oil
1 tbsp tomato puree (paste)
1 clove garlic, finely chopped
about 100ml/4fl oz/1/2 cup Basic Stock or water
115g/4oz bamboo shoots
1 spring onion (scallion), cut into short sections

Sweet and Sour Pork

Cut the pork into small bite-sized cubes. Marinate with the salt, pepper and wine or sherry for 15—20 minutes.

Cut the bamboo shoots into small cubes the same size as the pork.

Dust the pork with flour, dip in the beaten egg, and coat with more flour. Deep-fry in moderately hot oil for 3—4 mi­nutes, stirring to separate the pieces. Remove.

Reheat the oil to hot, add the pork and bamboo shoots and fry for about 1 minute or until golden. Remove and drain.

Heat the oil and add the garlic, spring onion (scallion), green (bell) pepper and red chilli. Stir-fry for 30—40 seconds, then add the

seasoning with the stock. Bring to the boil, then add the pork and bamboo shoots.

Serves 4
INGREDIENTS
1 tsp Chinese rice wine or dry sherry
4 tbsp vegetable oil
2 tsp cornflour (cornstarch) paste
1 tsp salt
115g/4oz mange-tout (snow peas)
Basic Stock or water, if necessary
225g/8oz pork fillet
115g/4oz white mushrooms
few drops sesame oil
1 tbsp light soy sauce
1 medium or 2 small carrots
1 tsp light brown sugar
1 spring onion (scallion)

Stir-fried Pork with Vegetables(1)

Cut the pork into thin slices each about the size of an oblong postage stamp. Marinate with about 1 tsp of the soy sauce, sugar, wine or

sherry and cornflour (cornstarch) paste.

Top and tail the mange-tout (snow peas); thinly slice the mushrooms; cut the carrots into pieces roughly the same size as the pork, and

cut the spring onion (scallion) into short sections.

Heat the oil in a preheated wok and stir-fry the pork for about 1 minute or until its colour changes. Remove with a perforated spoon and keep warm.

Stir-fry the vegetables for about 2 min­utes, add the salt and the partly-cooked pork, and a little stock or water only if necessary. Continue

stirring for another min­ute or so, then add the remaining soy sauce and blend well. Sprinkle with the sesame oil and serve.

Serves 4
INGREDIENTS
1 spring onion (scallion)
3 tbsp vegetable oil
1 tsp salt
225g/8oz shoulder or knuckle of pork
1/2 tsp light brown sugar
1 small green (bell) pepper, cored and seeded
1 tbsp yellow bean sauce
115g/4oz sliced bamboo shoots, rinsed and drained
1 tsp chilli bean sauce
1 tbsp Chinese rice wine or dry sherry

Twice-cooked Pork-Sichuan Style

Immerse the whole piece of pork into a pot of boiling water, return to the boil and skim the surface. Reduce the heat and simmer, covered,

for 25-30 minutes. Turn off the heat and leave the pork in the water, covered, to cool, for at least 3-4 hours before removing.

Trim off and remove any excess fat from the pork and cut the meat into thin slices, each about the size of a large postage stamp. Cut the

green (bell) peppers into pieces the size of the bamboo shoots and cut the spring onion(scallion) into short sections.

Heat the oil in a preheated wok, add the green (bell) pepper, the spring onion(scallion) and bamboo shoots, and stir-fry for about 1 minute.

Add the pork followed by the salt, sugar, yellow bean sauce, chilli bean sauce and winbe or sherry. Continue stirring for a further 1-2 minutes.Serve.

Serves 4
INGREDIENTS
225-285g/8-10oz minced (ground) pork
4-6 water chestnuts, finely chopped
2 spring onions (scallions), finely chopped
1/2 tsp finely-chopped fresh ginger
1 tbsp light soy sauce
1 tbsp Chinese rice wine or dry sherry
3-4 green (bell) peppers, cored and seeded
1 tbsp cornflour (cornstarch) vegetable oil, for deep-frying

Sauce
2 tsp light soy sauce
1 tsp light brown sugar
1-2 fresh hot chillies, finely chopped (optional)
about 5 tbsp Basic Stock or water

Stuffed Green (Bell) Peppers

In a bowl, mix the minced (ground) pork with the water chestnuts, spring onions (scallions), ginger, soy sauce and wine or sherry.

Halve or quarter the green (bell) peppers. Stuff the sections with the pork mixture and sprinkle with a little cornflour (corn-starch).

Heat the oil in a preheated wok and deep-fry the stuffed (bell) peppers, with the meat-side down, for 2—3 minutes, then remove and drain.

Pour off the excess oil, then return the stuffed green (bell) peppers to the wok with the meat-side up. Add the sauce ingre­dients, shaking

the wok gently to make sure they do not stick to the bottom, and braise for 2—3 minutes. Carefully lift the stuffed peppers onto a serving dish,

meat-side up, and pour the sauce over them. Serve.

Serves 4
INGREDIENTS
225g/8oz pork fillet, thinly sliced
1 tbsp light soy sauce
1 tsp light brown sugar
1 tsp Chinese rice wine or dry sherry
2 tsp cornflour (cornstarch) paste
115g/4oz firm tomatoes, peeled
1 spring onion (scallion)
4 tbsp vegetable oil
1 tsp salt (optional)
Basic Stock or water, if necessary

Stir-fried Pork with Vegetables(2)

In a bowl, marinate the pork with about 1 tsp of the soy sauce, the sugar, wine and cornflour (cornstarch) paste. Cut the tomatoes and courgettes (zucchini) into wedges and the spring onion (scallion) into sections.

Heat the oil in a preheated wok and stir-fry the pork for about 1 minute or until the colour changes. Remove with a perforated spoon and keep warm.

Stir-fry the vegetables for about 2 min­utes, add the salt if using, the pork and a little stock or water. Stir for another minute or so, then add the remaining soy sauce and blend well. Serve.

Serves 4-6
INGREDIENTS
700g/l 1/2 Ib lean pork, loin or fillet
2 tbsp vegetable oil
4 shallots, or 1 medium onion, chopped
1 piece lemon grass, 5cm/2in long, finely shredded
1-2 small red chillies, seeded and finely chopped
1 piece shrimp paste, 12mm/1/2in square
400g/14oz canned coconut milk
300ml/1/2 pint/1/1/4 cups chicken stock
1 tsp sugar
juice of 1 lemon
zest of 1 satsuma, finely shredded
1 small bunch coriander, chopped

Spicy Pork with Lemon Grass and Coconut

Place the pork in the freezer for minutes. Slice the meat thinly.

Heat the vegetable oil in a large wok, add the shallots or onion, lemon grass, chillies and shrimp paste. Add the pork and seal.

Add the coconut milk, chick< sugar and lemon juice, return tc and simmer for 15—20 minutes. Turn out into a serving dish and sprinkle zest of the satsuma and the coriander.

Makes 12
INGREDIENTS
1 tbsp vegetable oil
2 tbsp peanut butter
1 small pineapple, peeled, cored and sliced
2 shallots, or 1 small onion, finely chopped
1 tbsp fish sauce
1 firm pear, peeled, cored and sliced
1 clove garlic, crushed
juice of 1/2 lime
1 lime, cut into small wedges, to garnish
1 piece fresh ginger, 2cm/3/4 in long, peeled and finely chopped
4 tsp sugar
12 coriander leaves, to garnish
2 tbsp chopped coriander leaves
1 small red chilli, seeded and finely chopped
150g/5oz minced (ground) pork, or the contents of 150g/5oz fresh pork sausages
4 Clementines, peeled and thickly sliced
6 ramboutans, or lychees, peeled and stoned

Pork and Peanut Pick-me-ups

Heat the oil and fry the next 4 ingredients. Add the pork and cook for 10 minutes.

Add the peanut butter, fish sauce, lime juice, sugar and chopped coriander.

Spoon the topping onto pieces of fruit. Decorate with lime and coriander leaves

Serves 4-6
INGREDIENTS
1 small green guava, peeled, halved and seeded
115g/4oz green beans, topped, tailed and halved
1 small, under-ripe mango, peeled, flesh removed and chopped
1 star fruit, thickly sliced
85g/3oz green cabbage, shredded
350g/12oz lean pork, diced
1.4 litres/2/1/2 pints/6/1/4 cups chicken stock salt
225g/8oz raw or cooked prawn (shrimp) tails, peeled
1 tbsp fish or soy sauce
1 tsp crushed black pepper
285g/10 oz sweet potato, peeled and cut into even pieces
2 spring onions (scallions), shredded, to garnish
2 tbsp tamarind sauce
2 limes, quartered, to garnish
juice of 2 limes
225g/8oz unripe tomatoes, quartered

Sweet and Sour Pork and Prawn (Shrimp) Soup

Trim the pork, peel the prawns (shrimp) and set aside. Measure the tamarind sauce and lime juice into a saucepan.

Add the pork, guava and mango. Pour in the stock. Add the fish or soy sauce and simmer, uncovered, for 30 minutes.

Add the remaining fruit, vegetables and prawns (shrimp). Simmer for 10-15 minutes. Adjust seasoning, garnish and serve.

Serves
INGREDIENTS
700g/1/1/2lb lean pork, diced
425ml/15fl oz/1/1/4 cups chicken stock
1/2 cucumber, peeled and cut into sticks
1 clove garlic, crushed
50g/2oz creamed coconut
2 firm tomatoes, skinned, seeded and chopped
1 tsp paprika
150ml/1/4 pint/2/3 cup vegetable oil or lard
1 small bunch chives, chopped
1 tsp cracked black pepper (shortening), for frying
1 tbsp sugar
1 under-ripe papaya or paw paw, peeled, deseeded and roughly chopped
175ml/6fl oz/1/3 cup palm or cider vinegar
2 small bay leaves
salt

SWEET AND SOUR PORK WITH COCONUT SAUCE

Marinate the pork, garlic, paprika, black pepper, sugar, vinegar and bay leaves for 2 hours. Add the stock and coconut.

Simmer gently for 30—35 minutes, re-move pork, and drain. Heat the oil and brown the pork evenly. Remove and drain.

Return the pork to the sauce with thel papaya or paw paw, season and simmer 15-20 minutes. Add garnishes and serve.