Name: Steamed Pork with Fermented Bean Curd, Suzhou Style
Ingredients: 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

What irony that sinners consider the greatest problem they face in this world to be the problem of pain. The ultimate insult against God is that man thinks he has a problem of pain. Man, who deserves to be plunged into hell at this moment, and is indescribably fortunate that he is breathing normally, complains about unhappiness. Instead of falling on his knees in the profoundest possible gratitude that God holds back His wrath and infinite fury, the sinner shakes his fist in heaven’s face and complains against what he calls “pain.” When he receives his due, he will look back on his present condition as paradisiacal. What he now calls misery, he will then consider exquisite pleasure. The most severe torment anyone has ever known in this life will seem like heaven in comparison with one moment of the full fury of the divine Being.

John Gerstner

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Chinese, Pork & ham	1	Servings

INGREDIENTS

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

INSTRUCTIONS

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
<[email protected]> on Nov 08, 1997

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