EMPRESS PORK, 1/10/2012

Wilma Houston{}

Asian Pacific Cultural Center


4-5 cups sliced marinated pork{}2 cups bite size Daikon (white radish){}1 can cooked Quail eggs 1/4 cup light soy sauce 1/4 cup Hoisin Sauce1 tablespoon grated fresh ginger1 tablespoon minced fresh garlic 1/4 teaspoon sugar1 cup broth (vegetable or chicken)1 teaspoon cornstarch diluted in 1/4 cup water 1/2 teaspoon white pepper2-3 pieces dried Thai pepper or any small pepper{} 1/2 cup sliced scallions (put aside)1 tablespoon sesame oil*2 tablespoon vegetable or peanut oil

1. Marinate - 1/4 cup light soy sauce, 1/4 cup oyster sauce, 1 tablespoon minced garlic,1 teaspoon sugar & 1/2 teaspoon white pepper. Marinate at least 1 hour prior to cooking.2. Pour sesame oil in warm wok, add garlic and cook until lightly brown.{}3. Add pork and ginger. Saut while adding soy sauce, sugar & Hoisin sauce and then the broth.{}4. Simmer until pork is medium tender then add Daikon. Simmer until Daikon is tender. Do not overcook.{}5. Add eggs, dried pepper and white pepper and mix in thoroughly.{}6. While simmering, pour cornstarch mix until the right consistency of the sauce is obtained.{}7. Just before serving add sesame oil and scallions on the top of the dish on the plate.{}*NOTE: you may add 2 tablespoon vegetable oil when sauting the pork if it looks like the sesame oil is drying out.{}