Tiger-skin Pork
500 grams (1.1 lb) pork from the ribs, cut in squares 15-20 cm (6-8 inches)each side.
50 grams (2 3/4 tbsp) cooking wine
50 grams (2 3/4 tbsp) soy sauce
2 grams (1/3 tsp)salt
25 grams (1 3/4 tbsp) sugar
5 grams (1/6 oz) finely cut scallions
2 grams (1/15 oz) star anise
500 grams (1 cup) cooking oil


1. Boil the pork until it is 80 percent done. Rub with soy sauce when it is still hot.

2. Use a frying pan to heat the oil to 70-100C (160-210F) and deep-fry the meat squares until bubbles and wrinkles appear on the meat surface. Dip in clear water to soften the meat.

3. Take the meat out of the water and cut into slices 8 cm (3.2 inches) long and 1 cm (0.4 inch) thick. Place the slices in a bowl with the skin side down. Add the scellions, cooking wine, sugar, star anise and soy sauce, and steam for 1 hour.

4. Pour the juice from the bowl with the meat into another bowl. Turn the bowl upside down to place the meat and scallions onto a plate. Pour the juice from the other bowl onto the meat.

Features: The skin of the pork is golden yellow in color and the meat is soft with many small holes.
Taste: Salty with a slight sweet taste. Delicious, rich but not greasy.

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