Title: Steamed Pork with Fermented Bean Curb Guangdong Style
Categories: Chinese, Pork & hame
Yield: 1 Servings

1 1/4 lb Pork lean and fat with skin
1 tb Fresh ginger; chopped
1 1/2 ts Soy sauce
1 1/2 tb Garlic; chopped
4 c Vegetable oil for deep
-frying
3 c Chicken broth
2 ts Rice wine
14 oz Potatoes; peeled & thinly
-sliced
1 ts Salt; or to taste
1 tb Sugar
3 Cakes fermented bean curd
1 tb Cornstarch(cornflour)
-dissolved in
1 tb Water
1 1/2 tb Scallions; chopped

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 1/8 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
on Nov 08, 1997