Steamed Pork With Fermented Bean Curd, Suzhou Style
| 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 | t | Red fermented rice |
| 1 | oz | Red fermented bean curd |
| 1 | oz | Rock sugar, crushed |
| 3/4 | t | Salt |
| 1 | t | Scallion sections |
| 1/2 | t | Fresh ginger, chopped |
| 2 | t | Rice wine |
INSTRUCTIONS
Place the pork in boiling water o cover. Drain and wash in hot water. Cut into 1-inch squares. 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. 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 <kirkland@gj.net> on Nov 08, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 422
Calories From Fat: 118
Total Fat: 13.6g
Cholesterol: 149.7mg
Sodium: 1936mg
Potassium: 1026.5mg
Carbohydrates: 22.7g
Fiber: <1g
Sugar: <1g
Protein: 52.5g