Steamed Pork with fermented
Bean Curd
Ingredients
1 1/4 lb. (200 g ) pork,
lean and fat with skin
1/2 tsp. soy sauce
4 cups (1 litre ) vegetable oil for deep-frying;
will use about 1/2 cup (100ml)
14 oz (400 g) potatoes, peeled and cut in
1/8 inch (4mm) slices
3 cakes fermented bean curd
1 1/2 tbsp scallions, chopped
1 tbsp fresh ginger,chopped
1 1/2 tbsp garlic, chopped
3 cups (750ml) chicken broth
2 tsp. rice wine
1 tsp. salt, or to taste
1 tbsp sugar
1 tbsp cornstarch (cornflour) dissolved in
1 tbsp water
Directions
- Wash the pork and boil in water until
thoroughly cooked. While the pork cooks,
deep-fry the potato slices until cooked,
drain, and set aside. Drain the pork and
coat the skin with sauce.
- Deep-fry the pork in hot oil, 350oF(180oC)
until the skin browns. Drain and soak
in cool water until the skin becomes soft.
Then cut into 1/8 inch (4mm) slices, leaving
some skin on each slice.
- Crush the fermented bean curd into a
paste and set aside.
- Heat 2 tbsp of oil in a wok to very
hot. Add the scallion, ginger, and garlic,
and stir-fry. Add the bean cured and stir-fry
briefly, then add the pork slices and
stir-fry 30 seconds. Add the chicken broth,
rice wine, salt, soy sauce, and sugar,
and stir to blend. Bring to a boil, lower
the heat, and simmer slowly until the
pork is tender.
- Remove the pork slices and stack in
a large, heat-proof bowl with the skin
side down. Pour sauce from wok over meat
and set the bowl in steamer. Steam over
high heat for 5 minutes .
- Pour sauce back into wok, place pork
in a serving dish, skin side up. Arrange
potatoes around meat.
- Heat the sauce, stir the cornflour-water
mixture to blend it , and add to the sauce.
Cook, stirring until thickened. Pour over
the pork and serve.
