12 oz. salt pork
2 1/2 C. chicken stock
4 oz. Chinese rock candy or 5/8 C. sugar
2 egg whites, well beaten
1/2 C. all-purpose flour
1/2 C. cornstarch
Vegetable oil (for deep frying)
1 tsp. finely chopped fresh red chile pepper
1 T. finely chopped scallion

Rinse pork to remove salt. Cover pork with chicken stock and simmer
for about 1 hour or until very tender.

Let pork cool in the stock. Drain, discarding stock. Remove and
discard the rind. Cut the pork into slices about 2 x 1 x 1/4-inch in

Finely crush the rock candy (if using) with a hammer; set aside.

Mix the egg whites, flour and cornstarch to make a batter of coating
consistency. Add a little cold water if needed. Dip the pork slices
into the batter. Deep-fry several pieces at a time in hot oil until
golden and crisp on the surface; drain and keep warm.

Heat the crushed rock candy (or sugar) in a heavy wok or saucepan
until it caramelizes. Add the chile pepper and green onion. Turn off
the heat; turn each piece of fried pork in the caramel until coated.
(You must work fast here; reheat caramel slowly if it gets too cool
and thick.)

Arrange pork on a lightly oiled plate and serve at once.

Yield: 4 to 6 servings

B-man :wink: