Day 2

Tomato Salad
(Set B)

Ingredients:

½ tsp salt – 2 ml
1 large clove garlic, peeled and cut in half – 1 large clove
¼ cup wine vinegar – 60 ml
1/8 tsp pepper – 0.5 ml
1/3 cup olive oil – 80 ml
8 large green onions, white part only – 8 large
6 medium tomatoes – 6 medium

Directions:

Measure salt into small bowl. Add garlic and mash with a fork until
almost paste. Add wine vinegar and stir with fork until salt is dissolved.
Lift our or strain out garlic. Add pepper and beat in olive oil gradually
with a fork until mixture blends completely.

Slice green onions paper thin. Add to oil mixture.

Peel and cut tomatoes into 6 wedges each. Put in chilled bowl. Pour oil
mixture over and toss lightly. Cover and chill for a few minutes before
serving.
Day 2

Sweet & Sour Pork

4-6 servings

Ingredients:

400 g lean fresh pork

1 teaspoon salt
freshly ground black pepper
1 teaspoon sugar
¼ teaspoon Chinese five spice powder
1 egg
2 teaspoons light soya sauce
25 ml Chinese wine
50 g cornstarch
vegetable oil for deep frying

Sauce:
1 brown onion
1 green pepper
1 inch knob fresh ginger
2 carrots
1 large tomato
2 cloves garlic
1 fresh red chilli
75 g canned pineapple chunks
250 ml chicken stock
25 ml Chinese wine
25 ml light soya sauce
2 teaspoons dark soya sauce
25 g tomato ketchup
25 ml fresh lemon juice
3 teaspoons sugar
pinch monosodium glutamate
25 g cornstarch

Directions:

Cut the pork into serving pieces and season with salt, freshly ground
black pepper, sugar and five spice powder. Beat the egg in a large bowl,
add the soya sauce, Chinese wine and pieces of pork and set aside to
marinate for 30 minutes, turning pork occasionally. Remove the pork
from the marinade and dust evenly with the cornstarch. Heat the oil in a
wok and deep fry the pork until cooked and golden brown, approximately
5 minutes. Remove from the oil, drain thoroughly and set aside in a
warm place.

To make the sauce roughly chop the onion and pepper, finely chop the
ginger, slice the carrot and tomato, crush the garlic and cut the chilli
into fine shreds. Pour off most of the oil the pork was fried in, add the
vegetables to the wok and stir-fry over high heat for 1 minute. Add the
stock, pineapple, vinegar, Chinese wine, soya sauce, tomato ketchup,
fresh lemon juice and sugar and bring to the boil. Lower heat and
simmer for 3-4 minutes. Mix the cornstarch with a small quantity of
cold water and stir into the sauce to thicken slightly. Finally add the
pieces and stir well until thoroughly heated through.
Day 2

Spareribs and Bean-Sprout Soup

Preparation time: 10 minutes

Ingredients:

4 oz. pork spareribs

2 slices ginger root, peeled
1 – ½ pints water
8 oz fresh bean-sprout
1 tomato, sliced
2 teaspoons salt
1 spring onion, finely chopped, to garnish

Directions:

Ask your butcher to chop each pork spare rib into 2 to 3 pieces.

Place the spare rib pieces with the ginger root in a large saucepan, add
the water and bring to the boil. Reduce the heat, cover and simmer
gently for about 1 hour or until the liquid is reduced by a third.

Add the bean sprouts and the tomato.

Increase the heat to high and the salt. Cook for about 1 minute, garnish
with finely chopped spring onion and serve.