Steamed pork with fermented bean curb guangdong style

1 Servings

Ingredients

Quantity Ingredient
1¼ pounds Pork lean and fat with skin
1 tablespoon Fresh ginger; chopped
1½ teaspoon Soy sauce
1½ tablespoon Garlic; chopped
4 cups Vegetable oil for deep frying
3 cups Chicken broth
2 teaspoons Rice wine
14 ounces Potatoes; peeled & thinly sliced
1 teaspoon Salt; or to taste
1 tablespoon Sugar
3 Cakes fermented bean curd
1 tablespoon Cornstarch(cornflour) dissolved in
1 tablespoon Water
1½ tablespoon Scallions; chopped

Directions

1. 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 soy sauce.

2. Deep-fry the pork in hot oil, 350¡ãF(180¡æ)until the skin browns. Drain and soak in cool water until the skin becomes soft. Then cut into ⅛ inch (4mm) slices, leaving some skin on each slice.

3. Crush the fermented bean curd into a paste and set aside.

4. heat 2 tbsp of oil in a wok to very hot. Add the scallion, ginger, and garic, and stir-fry. 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.

5. Remove the porkslices and stack in large, heat-proof bowl with the skin side down. Pour sauce from wok over meat and set the bowl in a steamer.

Steam over high heat for 5 minutes.

6. Pour sauce back into wok, place pork in a serving dish, skin side up.

Arrange potatoes around meat.

7. 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.

busted by sooz

Posted to recipelu-digest Volume 01 Number 227 by James and Susan Kirkland <kirkland@...> on Nov 08, 1997

Related recipes