Try this Tung-Po Golden Pork Feet recipe, or contribute your own.
Suggest a better descriptionScrape hair off the pork foot. rinse. Chop into sections. Remove bones. Cook in boiling water briefly. Add some soy sauce to the pork foot. Heat oil for frying. Fry the pork foot till golden brown. Remove and drain. Save some oil in the wok. Add seasonings. Stir quickly. Add stock and pork foot. Simmer over a low flame for 1 hour. Remove. Steam for 10 minutes. Save the juice oozing out from the pork foot. Put the pork foot, upside down, on the plate. Stir-fry the dried pickled cabbage with sesame oil. Add the juice above, cornstarch paste, and spring onion. Mix well. Pour it over the pork foot. Fry the carrot and turnip balls for 3 minutes. Garnish the dish with them and add some spinach. Serve. Note: Sugar colour is made by frying granulated sugar and rock sugar with oil over a very small flame. It looks like soy sauce and helps deepen the colour of the dish. Tung-Po is also known as Su Shih and is one of the Eight Great Scholars. From The Chinese Regional Cuisine Series, Szechwan Cooking. Posted by James Lor.
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Serving Size: 1 Serving (43g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 56 | ||
Calories from Fat: 22 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 80.9mg | 3 % | |
Potassium 161.2mg | 4 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 5.1g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 56
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