Recipe - Steamed Pork With Fermented Bean Curd Suzhou Style

One half pound Pork lean and fat; cut in a
square with skin attached
One half teaspoon Red fermented rice
1 ounce Red fermented bean curd
1 ounce Rock sugar; crushed
Three fourths teaspoon Salt
1 teaspoon Scallion sections
One half teaspoon Fresh ginger; chopped
2 teaspoon Rice wine

1. Place the pork in boiling water o cover. Drain and wash in hot water.
Cut into 1inch squares.

2. Soak the red fermented rice in a little warm water, crush it, and mix
with the fermented bean curd, rock sugar and One half 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 recipeludigest Volume 01 Number 227 by James and Susan Kirkland
kirkland@gj.net on Nov 08, 1997