Recipe - Steamed Pork With Fermented Bean Curb Guangdong Style

1 One fourth pound Pork lean and fat with skin
1 tablespoon Fresh ginger; chopped
1 One half teaspoon Soy sauce
1 One half tablespoon Garlic; chopped
4 cup Vegetable oil for deep
frying
3 cup Chicken broth
2 teaspoon Rice wine
14 ounce Potatoes; peeled & thinly
cut or sliced up
1 teaspoon Salt; or to taste
1 tablespoon Sugar
3 Cakes fermented bean curd
1 tablespoon Cornstarch(cornflour)
dissolved in
1 tablespoon Water
1 One half tablespoon Scallions; chopped

1. Wash the pork and boil in water until thoroughly cooked. While the pork
cooks, deepfry the potato slices until cooked, drain, and set aside. Drain
the pork and coat the skin with soy sauce.

2. Deepfry 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 stirfry. 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, heatproof 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 cornflourwater mixture to blend it, and add to
the sauce. Cook, stirring, until thickened. Pour over the pork and serve.

busted by sooz
Posted to recipeludigest Volume 01 Number 227 by James and Susan Kirkland
kirkland@gj.net on Nov 08, 1997