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Title: Steamed Pork with Fermented Bean Curd, Suzhou Style Categories: Chinese, Pork & ham Yield: 1 Servings 1/2 lb Pork lean and fat; cut in a -square with skin attached 1/2 ts Red fermented rice 1 oz Red fermented bean curd 1 oz Rock sugar; crushed 3/4 ts Salt 1 ts Scallion sections 1/2 ts Fresh ginger; chopped 2 ts Rice wine 1. Place the pork in boiling water o cover. Drain and wash in hot water. Cut into 1-inch squares. 2. Soak the red fermented rice in a little warm water, crush it, and mix with the fermented bean curd, rock sugar and 1/2 tsp salt into a paste. Coat the pork slices with the paste. 3. Stack the pork slices, skin side down, in a large bowl and pour the rest of the paste over them. Add the scallion, ginger, and rice wine. Cover the bowl tightly with a dish. Place the bowl in a steamer and steam over boiling water for 3 hours over a high fire, adding water when necessary, until the meat becomes very tender. Remove the bowl from the steamer. Discard the scallions and ginger. Cover the bowl with a serving dish and invert both so the pork slide into the dish with the skin side up. Serve. busted by sooz Posted to recipelu-digest Volume 01 Number 227 by James and Susan Kirkland |