• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Steamed Pork with Fermented Bean Curb Guangdong Style

  • Recipe Submitted by on

Category: Chinese

 Ingredients List

  • 1 1/4 lb Pork lean and fat with skin
  • 1 tb Fresh ginger; chopped
  • 1 1/2 ts Soy sauce
  • 1 1/2 tb Garlic; chopped
  • 4 c Vegetable oil for deep
  • -frying
  • 3 c Chicken broth
  • 2 ts Rice wine
  • 14 oz Potatoes; peeled & thinly
  • -sliced
  • 1 ts Salt; or to taste
  • 1 tb Sugar
  • 3 Cakes fermented bean curd
  • 1 tb Cornstarch(cornflour)
  • -dissolved in
  • 1 tb Water
  • 1 1/2 tb Scallions; chopped


1. Wash the pork and boil in water until thoroughly cooked. While the pork
cooks, deep-fry the potato slices until cooked, drain, and set aside. Drain
the pork and coat the skin with soy sauce.

2. Deep-fry the pork in hot oil, 350¡Ã£F(180¡Ã¦)until the skin browns. Drain
and soak in cool water until the skin becomes soft. Then cut into 1/8 inch
(4mm) slices, leaving some skin on each slice.

3. Crush the fermented bean curd into a paste and set aside.

4. heat 2 tbsp of oil in a wok to very hot. Add the scallion, ginger, and
garic, and stir-fry. Add the chicken broth, rice wine, salt, soy sauce, and
sugar, and stir to blend. Bring to a boil, lower the heat, and simmer
slowly until the pork is tender.

5. Remove the porkslices and stack in large, heat-proof bowl with the skin
side down. Pour sauce from wok over meat and set the bowl in a steamer.
Steam over high heat for 5 minutes.

6. Pour sauce back into wok, place pork in a serving dish, skin side up.
Arrange potatoes around meat.

7. Heat the sauce, stir the cornflour-water mixture to blend it, and add to
the sauce. Cook, stirring, until thickened. Pour over the pork and serve.

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