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Pork With Fermented Bean Curd

Pork With Fermented Bean Curd recipe image
This Chinese soup features Chicken broth 1 tablespoon Soy sauce, Water 5 Scallions, rinsed, , Boneless pork (loin -green parts only. It delivers hearty, protein-packed satisfaction. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 627.1
Description
This Chinese soup features Chicken broth 1 tablespoon Soy sauce, Water 5 Scallions, rinsed, , Boneless pork (loin -green parts only. It delivers hearty, protein-packed satisfaction. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 1/2 cups Chicken broth
  • 1 tablespoons Soy sauce
  • 1 1/2 cups Water 5 Scallions, rinsed,
  • 1 1/2 lbs Boneless pork (loin -green parts only
Directions
  1. 1
    or butt) in 1" cubes 2 Pcs fermented bean curd 1 cl Garlic, mashed 3 tb Dry sherry Bring liquids to a
  2. 2
    boil .
  3. 3
    Add pork, garlic, and soy.
  4. 4
    Reduce heat and simmer 30 min, skimming crud off occasionally.
  5. 5
    Slice the scallions into 1" pieces and dump them in.
  6. 6
    Add the bean curd and mash it around until it's incorporated in the sauce.
  7. 7
    Add sherry (if you use more bean curd, use less sherry; if you use less bean curd, use more sherry).
  8. 8
    Continue to simmer until pork is tender, 15 to 30 min more.
  9. 9
    You may put a slice or two of ginger in with the garlic, but my mother never did that.
  10. 10
    This dish should have visible fat.
  11. 11
    The sauce should be thin and have a slightly curdled look to it.
  12. 12
    To pay lip service to western sensibilities, you might consider serving it surrounded with a
  13. 13
    stir -fried green vegetable (my mother used spinach).
  14. 14
    It just won't work - the meat will be stringy and tasteless.
  15. 15
    Butt or fresh bacon is the traditional way, but the fattier and gristlier ends of loin, after all the
  16. 16
    stir -fryable parts have been
  17. 17
    cut away, will do

Nutrition Facts

Servings 4

Amount Per Serving
Calories 627.1kcal
% Daily Value *
Total Fat 34.6g54%
Saturated Fat 11.5g58%
Cholesterol 216.3mg73%
Sodium 179.4mg8%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 70.3g141%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bean, beans, boiling, boneless, broth, chicken, chinese, curd, fermented, green, loin, only, parts, pork, rinsed, sauce, scallions, simmering, soup, soy
Read it online: https://www.chefs-mate.com/recipe/pork-with-fermented-bean-curd/