Braised Pork with or without Bean Curd (Tofu) recipe from The Art of Chinese Cooking by the Benedictine Sisters of Peking. The subtitle for the recipe in Chinese is P’eng Chu Jou Tou Fu.
Braised Pork with or without Bean Curd (Tofu)
Created by Recipe Boffin on 30/12/2016
- 3 cups / 700 ml hot water
- 2 bouillon cubes
- 1/2 teaspoon monosodium glutamate
- 900 grams / 2 lb cubed pork
- 1/2 cup / 120 ml Japanese shoyu soy sauce or best quality Chinese soy sauce
- 3 tablespoons sherry
- 3 cups of onions, sliced lengthwise
- 1/3 cup fresh ginger, thinly shredded
- 2 cloves garlic, minced
- 2 tablespoons brown sugar
- 1 tablespoon cornflour / cornstarch
- 2 cakes of bean curd / tofu each 4 inches by 1 inch/ 10 cm by 2.5 cm, if using
- rice or noodles to serve
- Make a stock with the hot water, bouillon cubes and monosodium glutamate.
- Place cubed pork in a large saucepan and pour over the stock, soy sauce, Sherry, sliced onions, shredded ginger, minced garlic and brown sugar.
- Bring to a boil. Do not cover. Simmer for half an hour or until the pork is tender.
- Add cornflour / cornstarch mixed with 60 ml / 1/4 cup cold water. Simmer until smooth and thickened, stirring constantly.
- If using bean curd / tofu, simmer the two cakes of bean curd / tofu for 20 minutes.
- Drain and cut each cake into three pieces and submerge the pieces in the boiling pork before the cornstarch / cornflour is added.
- Simmer another half-hour and add cornstarch / cornflour mixture as above.
- Serve hot with rice or noodles.