Ingredients
1 1/2 cup chicken broth
1 1/2 cup water
1 1/2 lb boneless pork (loin or butt) in 1 c, ubes
1 cl garlic, mashed
1 tbsp soy sauce
5 scallions, rinsed, green parts only
2 pcs fermented bean curd
3 tbsp dry sherry
Directions
Bring liquids to a boil. Add pork, garlic, and soy. Reduce heat and
simmer 30 min, skimming crud off occasionally. Slice the scallions
into 1" pieces and dump them in. Add the bean curd and mash it around
until it's incorporated in the sauce. Add sherry (if you use more
bean curd, use less sherry; if you use less bean curd, use more
sherry). Continue to simmer until pork is tender, 15 to 30 min more.
You may put a slice or two of ginger in with the garlic, but my
mother never did that.
This dish should have visible fat. The sauce should be thin and have a
slightly curdled look to it. To pay lip service to western
sensibilities, you might consider serving it surrounded with a
stir-fried green vegetable (my mother used spinach). Warning: do not
even think of making this dish with totally lean meat! It just won't
work - the meat will be stringy and tasteless. Butt or fresh bacon is
the traditional way, but the fattier and gristlier ends of loin,
after all the stir-fryable parts have been cut away, will do.
From: Michael Loo
Servings: 4 servings
Pork With Fermented Bean Curd Recipe brought to you by Recipe Ideas
Categories: Bean; Meat; Pork
The History of Recipes
Recipes as a concept can be found far back into the far past, at least as far as the early Egyptians, and maybe even further. In practice though, in the main part, these early cook books were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, are some stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. Progressing into Roman times 25BC a roman called Apicius created a number of documents describing recipes enjoyed by wealthy Romans. He describes how the meals of wealthy Romans were split into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. This early Roman chef tells us how the ancient Romans used a wide range of herbs, including a few that will be familiar to modern chefs such as thyme, mint and asafoetida. Continuing our culinary historical journey, we find a couple of interesting books dating from the 1300s ; a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the indian food that is popular today, but rather descriptions of the types of food on the menues of the upper classes of those days. Later on, in the 15th century, people returning from the crusades brought back many spices and herbs from Arab cooking, including spices such as basil and coriander. The introduction of these new tastes caused an eruption in publications on food, many of which are now in academic collections. When we get to the twentieth century, cookbooks were in high demand, mostly due to more people being able to read, increased leisure time and being a little richer. The TV revolution gave us cooking programs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Pork With Fermented Bean Curd recipe.
