Pork With Fermented Bean Curd

---------- Recipe via Meal-Master (tm) v8.02

Title: PORK WITH FERMENTED BEAN CURD
Categories: Loo, Chinese, Pork
Yield: 4 servings

1 1/2 c Chicken broth
1 1/2 c Water
1 1/2 lb Boneless pork (loin
-or butt) in 1" cubes
1 cl Garlic, mashed
1 tb Soy sauce
5 Scallions, rinsed,
-green parts only
2 Pcs fermented bean curd
3 tb Dry sherry

Bring liquids to a boil. Add pork, garlic, and soy.
Reduce heat and simmer 30 min, skimming crud off
occasionally. Slice the scallions into 1" pieces and
dump them in. Add the bean curd and mash it around
until it's incorporated in the sauce. Add sherry (if
you use more bean curd, use less sherry; if you use
less bean curd, use more sherry). Continue to simmer
until pork is tender, 15 to 30 min more. You may put a
slice or two of ginger in with the garlic, but my
mother never did that.

This dish should have visible fat. The sauce should be
thin and have a slightly curdled look to it. To pay
lip service to western sensibilities, you might
consider serving it surrounded with a stir-fried green
vegetable (my mother used spinach). Warning: do not
even think of making this dish with totally lean meat!
It just won't work - the meat will be stringy and
tasteless. Butt or fresh bacon is the traditional way,
but the fattier and gristlier ends of loin, after all
the stir-fryable parts have been cut away, will do.

From: Michael Loo

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