Pork with fermented bean curd
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Pork with fermented bean curd
  Pork    Chinese    Beans  
Last updated 6/12/2012 1:18:43 AM. Recipe ID 49706. Report a problem with this recipe.
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      Title: Pork with fermented bean curd
 Categories: Loo, Chinese, Pork
      Yield: 4 Servings
 
  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
 
  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
 




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Recipe ID 49706 (Apr 03, 2005)

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