Free Recipe Pork with Fermented Bean Curd
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Pork with Fermented Bean Curd Recipe
1-1/2 c Chicken broth
1-1/2 c Water
1-1/2 lb Boneless pork (loin
-or butt) in 1 cubes
1 cl Garlic, mashed
1 tb Soy sauce
5 Scallions, rinsed,
-green parts only
2 Pcs fermented bean curd
3 tb Dry sherry
Pork with Fermented Bean Curd Preparation
Bring liquids to a boil. Add pork, garlic, and soy. Reduce heat and simmer 30 min, skimming crud off occasionally. Slice the scallions into 1 pieces and dump them in. Add the bean curd and mash it around until it”s incorporated in the sauce. Add sherry (if you use more bean curd, use less sherry; if you use less bean curd, use more sherry). Continue to simmer until pork is tender, 15 to 30 min more. You may put a slice or two of ginger in with the garlic, but my mother never did that. This dish should have visible fat. The sauce should be thin and have a slightly curdled look to it. To pay lip service to western sensibilities, you might consider serving it surrounded with a stir-fried green vegetable (my mother used spinach). Warning: do not even think of making this dish with totally lean meat! It just won”t work – the meat will be stringy and tasteless. Butt or fresh bacon is the traditional way, but the fattier and gristlier ends of loin, after all the stir-fryable parts have been cut away, will do. From: Michael Loo Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes. mikeloo
Cooking Temperature:
Recipe Serves: 4
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