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