Steamed Pork with fermented
Bean Curd
Ingredients
1/2 lb. (200 g ) pork,
lean and fat, cut in a square with skin attached
1/2 tsp. (3 g ) red fermented rice
1 oz (25g ) red fermented bean curd
1 oz (25g) rock sugar, crushed
3/4 tsp. salt
1 tsp. scallion sections
1/2 tsp. fresh ginger,chopped
2 tsp. rice wine
Directions
- Place the pork in boiling water to cover.
Drain and wash in hot water. Cut into
1-inch (4cm ) squares.
- Soak the red fermented rice in a little
warm water, crush it, and mix with the
fermented bean curd, rock sugar and 1/2
tsp. salt into a paste. Coat the pork
slices with the paste.
- Stack the pork slices, skin side down,
in a large bowl and pour the rest of the
paste over them . Add the scallion, ginger,
and rice wine. Cover the bowl tightly
with a dish. Place the bowl in a steamer
and steam over boiling water for 3 hours
over a high fire, adding water when necessary,
until the meat becomes very tender. Remove
the bowl from the steamer. Discard the
scallions and ginger. Cover the bowl with
a serving dish and invert both so the
pork slide into the dish with the skin
side up. Serve.
