Pork in Preserved Bean Sauce Recipe
Steamed Dishes Recipes

Ingredients

2 lb
1
3 clove
3 cubes
11/3 lb
2
3 T
1 T
1 t
1 t
3/4 t
1 t
6 C
 

pig belly meat (square)
taro (about 11/3 lb)
garlic
preserved bean curd
water convolvulus
scallions
soy sauce
sherry (wine)
sugar
MSG
salt
cornstarch
oil

Directions:

1. Wash pig belly meat and steam for 30 minutes, remove and coat with 2T soy sauce, perforate the skin with skewer. Deep-fry it over low heat about 40 minutes with skin side down until golden brown. Cool in water, cut into slices (about 31/4 inches long, 15/8 inches wide and 1/2 inch thick).

2. Pare taro, cut into slices the same size as pig belly, deep-fry taro slices until brown.

3. Chop garlic and preserved bean curd.

4. Take water convolvulus stems and cut into section.

Methods:

1. Boil 1T oil in a pan, add and stir-fry chopped garlic, preserved bean curd, 2 scallions, then add meat marinated with 1T sherry, 11/2 C water, 1T soy sauce, 1t sugar, 1t MSG, 1/2t salt and boil.

2. Arrange meat and taro alternately in the large steamer (skin side down), add combined seasonings, steam for 2 hours over high heat. Remove sauce, transfer meat to serving plate by inverting steamer.

3. Heat 2T oil, stir-fry chopped garlic, add water convolvulus sections and 1/4t salt, stir-fry over high heat again, remove and garnish the plate.

4. boil 1C steamed meat sauce in the pan, stir in 1t cornstarch mixed with 1T water and 1T oil into sauce, pour over pork and serve.

Notes:

1. Deep-fry pig belly meat over low heat with skin side down for 40 minutes to make the skin soft.

2. Don't use high heat, it may burn the pig skin black.