Mould Pork in Brown Sauce

Name: Mould Pork in Brown Sauce (Tsou yu k’ou jou)
Cuisine: Chinese
Ingredients: ½ pound green vegetable (bok choy, spinach, or pea sprouts); ½ pound green vegetable (bok choy, spinach, or pea sprouts); ½ pound green vegetable (bok choy, spinach, or pea sprouts); ½ pound green vegetable (bok choy, spinach, or pea sprouts); 1 tablespoons wine; 1 pound lean pork with marbled fat and rind; 2 teaspoon sugar; 1 teaspoon salt; 4 green onion (1” long); 1 star anise (optional); 5 cups oil; 5 tablespoons soy sauce; 1 teaspoon sesame oil; 2 teaspoon cornstarch (make paste); 2 teaspoon cornstarch (make paste); 2 slices ginger; 1 tablespoon cold water

Tsou yu k’ou jou

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1 pound lean pork with marbled fat and rind
2 teaspoon sugar
1

Asia
Taiwan
Kiangsu
Main course

Method

Cut pork into 4 inch cubic pieces and cook in water. Bring to a rolling boil for about 30 minutes, then take the pork out and let it drain dry, then marinate it with soy sauce until it becomes brown. Save the soy sauce. Next, deep fry in very hot oil about 3 minutes until skin is very dark.
Soak the fried pieces of pork in cold water (skin side down) for about