Pork With Cucumber Recipe


MethodMain Ingredient


 Lean pork4 Ounce
 Salt To Taste
 Sugar1 Tablespoon
 Peanut oil/Scant1 Teaspoon
 Cornflour1 1⁄2 Teaspoon
 Water2 Teaspoon
 Onion1 Small
 Cucumber1 Large (8 Inch)
 Pork dripping1 Tablespoon
 Garlic1 Clove (5 gm), crushed
 Ginger sherry1⁄2 Teaspoon
 Soy sauce1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 523 Calories from Fat 237

% Daily Value*

Total Fat 26 g40.6%

Saturated Fat 9.9 g49.3%

Trans Fat 0 g

Cholesterol 92.3 mg

Sodium 630.9 mg26.3%

Total Carbohydrates 46 g15.4%

Dietary Fiber 3.8 g15.1%

Sugars 25.3 g

Protein 27 g53.9%

Vitamin A 6.5% Vitamin C 33.5%

Calcium 9.3% Iron 13.3%

*Based on a 2000 Calorie diet


Cut the pork across the grain into thin slices.
Place the slices in a bowl, add a pinch of salt, sugar and Ve-Tsin, the oil, 1 scant teaspoon cornflour and 1 teaspoon water, and work them well into them.
Cut the onion into 4 pieces.
Quarter the cucumber full length then slice it diagonally across into 2-inch lengths.
Melt half the dripping in a frying-pan.
Cook the garlic in it till pale golden and then discard it.
Fry the pork into the hot dripping for 4 minutes.
Sprinkle it with the sherry then transfer the meat to a dish.
Wipe out the pan.
Add the remaining dripping.
Toss the vegetables in it for 1 minute.
Add another pinch salt, sugar and Ve-Tsin and the soy sauce and cook for 3 minutes.
Stir in the remaining cornflour, blended with the rest of the water, and boil up for 1 1/2 minutes.
Add the pork and heat through.