I started off with my favourite clam and mustard green soup in a peppery chicken broth.
Then moved on to dish that is very special to me. It was first cooked for me by a dear Chinese friend, probably the best cook I've ever met. Like me, she hated to share her kitchen with anyone else, but, although she never gave me her recipe, she did impart at least some of her technique. Sadly, she passed away a couple of years ago at a very young age from complications of diabetes. Every time I make it as near as I can figure to her recipe, I think of her. Miss her a lot.
Pork ribs. A two day cooking process. First the ribs, chopped into bite size pieces (as always in China), are simmered in water for about an hour, drained and cooled. (Water can be re-used as a pork stock with noodles). When cool, the ribs are marinated with garlic, ginger, chillies, Shaoxing wine, red vinegar, potato starch, a tickle of cumin and a little honey. Stuck in the fridge and left 24 hours.
Next day, they are drained from the marinade and fried until browned. The reserved marinade is added along (with a splash of water if they look like drying out) and simmered for a couple of minutes. Finished with chopped Chinese chives.
I served with rice and stir fried baby bok choy.
