Chinese Recipe : Shredded Pork with Fermented Beancurd (Appetizer)
This is an Eastern Chinese recipe
2 tbsps lard
¼ cup fermented bean curd
1 lb pork tenderloin, cut into small cubes
2 tbsps dry sherry
1 tbsp soy sauce
1 tbsp brown sugar
1 ¼ cups stock
Melt the lard in a saucepan. Add the fermented bean curd and stir fry for 30 seconds. Add the pork, sherry, soy sauce, sugar and stock. Bring to the boil, then simmer for at least 2 hours, stirring occasionally to break up the meat into small pieces.
Transfer to a large frying pan or wok. Cook over a very low heat, stirring constantly with a wooden spoon to separate the meat fiber. This process will take 1 ½ to 2 hours, by which time all the juice will have evaporated, and the meat fibers will be fluffy and wooly. Place the meat on a sheet of greaseproof paper or non-stick parchment to cool. Serve as part of an hors d'oeuvre.
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