| CHINESE HAMBURGERS | | | | flavoring stir-fried vegetables or for enriching soups. |
| 1 tablespoon peanut oil | | | | 8 medium pork chops, all fat removed (or equivalent |
| 1 clove garlic, crushed | | | | weight in pork loin, cut in strips thethickness of chops) |
| 1 pound freshly ground beef or porkcup diced green | | | | 2 slices green ginger, crushed and minced 2 scallions, |
| pepper | | | | chopped fine |
| 1 cup finely diced scallions | | | | 1 clove garlic, crushed and minced |
| 1 tablespoon soy sauce (thick type) | | | | 2 tablespoons chili sauce |
| 1 tablespoon hoisin sauce | | | | 2 tablespoons hoisin sauce |
| 1/2 teaspoon mono sodium glutamate | | | | 3 tablespoons sherry |
| Pepper | | | | 3 tablespoons soy sauce (thick type) |
| Salt | | | | 1 1/2 teaspoons brown sugar or honey |
| 1 tablespoon cornstarch | | | | 1/2 teaspoon salt |
| 1 teaspoon five-spice powder | | | | Pepper |
| Heat oil in skillet; sizzle garlic in it, and discard. Mix the | | | | You will need some metal shower curtain hooks for |
| other ingredients, form into 4 patties, and pan-fry. The | | | | suspending each chop, or strip of pork, in the oven. |
| cornstarch binds the ingredients and keeps the meat | | | | Make a marinade of all remaining ingredients, and coat |
| from shriveling. Serves 4. | | | | chops on both sides. Pierce meat with a fork here and |
| ROAST PORK CHOPS HOISIN | | | | there to allow marinade to penetrate, and let stand 2 |
| This method of roasting pork produces a heady | | | | hours, turning chops 2 or 3 times. |
| richness without fat, a memorable result for which the | | | | Hook a shower curtain hook into each chop or pork |
| Chinese cuisine is famous. You may use the recipe for | | | | slice, and hang them over the rods of the upper oven |
| 8 main-course servings, or cut the meat into bite-size | | | | rack.Set a pan of water underneath to catch drippings |
| pieces to be served on toothpicks as a cocktail hors | | | | and keep meat moist. Roast in 350° oven until |
| d'oeuvre. Cook an extra pound or two and store in the | | | | well done, about 1 hour. Result is the most fat-less |
| refrigerator; then shred the meat as needed for | | | | roast pork you've ever met. |