Steamed Pork in Preserved Bean Sauce Recipe

Steamed Pork in Preserved Bean Sauce Recipe

Ingredients:

• 1 lb fresh bacon ( about 3 inches think)

• 5 tablespoons soy sauce

• 1 1/3 lbs taro root

• 2 cups oil for frying

Ingredients A:

• 1/2 tablespoon minced garlic cloves

• 1 green onion, cut into 6 pieces

• 2 squares fermented bean curd

Ingredients B:

• 1 tablespoon cooking wine or sherry

• 1/2 tablespoon sugar

• 1/2 cup retained broth

Method:

1. Place the bacon in a pot; add water to cover. Cook over low heat for about 30 minutes. Remove the bacon. Retain the broth (add to Ingredients A). Lightly pierce the skin of bacon to prevent bubbles from forming during deep frying. Pat to dry. Rub soy sauce on the pork skin; marinate for 5-10 minutes; retain marinade.

2. Pare the taro root; cut into bite size pieces

3. Heat the work then add 2 cups oil. Deep fry the taro root until golden brown; remove. Place the bacon in the wok and deep fry it, skin side down, for about 3 minutes, or until the skin is golden brown. Remove the bacon and allow to cool; when it is cool, cut into thin slices. Remove the oil from the wok

4. Reheat the wok then add  1 tablespoon oil. Add Ingredients A; stir fry until fragrant. Add the sliced bacon; stir fry to mix. Add marinade and Ingredients B; cook for 2 minutes. Remove the bacon; retain the liquid.

5. In a medium size; heatproof bowl, alternately arrange the taro root and bacon slices, skin side down; pack pieces securely into the bowl. Place the remaining ingredients in the middle. Pour the retained liquid over the sliced bacon; steam for 1 1/2 hours or until soft. Remove the bowl from the steamer. Put a plate on the bowl and tilt them to drain the liquid; invert the bowl onto the plate. Remove the bowl and pour the drained liquid on the bacon. Garnish with cooked vegetables.