Nan Yoy Kow Yook

Broiled Pork Stewed with Chinese Cheese

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • lbs. of pork paunch
  • 3 chopped cloves of garlic, lettuce
  • ¼ oz. of Chinese spice
  • ½ oz. of Chinese red cheese, sugar, salt, Chinese sauce.


Bone the pork and put in a large saucepan of boiling water. Boil until it rises to the top, remove from the water and dry with a cloth. Rub the meat thoroughly with Chinese sauce, and put in a saucepan of boiling oil. When the pork has browned, take it out of the oil and soak in cold water for 30 minutes. Cut the pork into 2 inch lengths, ½ inch wide. Put the finely chopped garlic and the Chinese cheese in a hot oiled pan, with a little sugar, salt and the Chinese spice, fry for 2 or 3 seconds, add the pork and fry for 15 minutes. Line a basin with lettuce leaves, place the pork over them with the garlic, cheese and spice, and steam for 3½ hours until very tender.