What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 7064119 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Pork Chop Soup Casserole

Soups and Congees

Pork Chop Soup Casserole
1 pound Chinese pumpkin, peeled and sliced
1 Tablespoon sesame oil
1 teaspoon coarse salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
2 green apples, peeled, cored, and sliced
2 Tablespoons crushed Chinese brown slab sugar
1 teaspoon soaked dried tangerine peel, minced
5 boneless pork chops, each cut in four
1 quart chicken stock
1. Toss the pumpkin with the sesame oil, and layer it on the bottom of a thick pot or casserole.
2. Mix the ground black and white peppers, the sliced apples, sugar, and tangerine peel, and put this mixture on the pumpkin slices.
3. Tuck the pork bones around the sides, and the pieces of pork on the top of the apple slices.
4. Pour the stock over this, bring to the boil, cover, and reduce the heat to a simmer and simmer for fifteen minutes. Remove the cover, and simmer for another hour. Remove the bones and discard, if desired, then serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720