March 9, 2010
-
Pork with Fermented Red Bean Curd
I’ve been using a recipe from this House of Annie to make
Pork Riblets with Fermented Red Bean Curd. Fermented red bean curd
has a unique flavour. It is an acquired taste and I’m not sure how to best
describe the flavour. I can’t find good riblets at the Chinese supermarket.
They are usually a bit to fatty for my liking. I also don’t want my dad to
accidentally choke on the cartilage or the bones. I decided to
modify the recipe for pork butt shoulder. I cut the pork into fairly
large cubes and marinated it in soy sauce, sesame seed oil, corn
starch and pepper.
I also chopped up some ginger, scallions, garlic and some onions (larger pieces).
I had one of those stainless steel pots which holds the heat quite well. I heated
it up, added some oil, waited for the oil to heat up and then added some of the ginger,
scallions and garlic. Stir them around a bit and add the cubes of pork in to brown.
Looking back, I should have used bigger chunks of garlic and scallions otherwise they will
burn. Perhaps a better alternative would be to use them later in the cooking.
I used this method as it was similar to making beef stew. I figured the
brown bits from the pork would give this a bit more flavour.
Use the remaining garlic, ginger, scallions and onions to deglaze the pan.
I was making a pork stock at the same time so I used that as the liquid.
If you don’t have pork stock, chicken stock works. I wasn’t sure how
much red bean curd to add but I took out a couple of cubes.
Toss the pork back into the pot and add the red bean curd.
Add enough stock to just cover the meat and simmer slowly for
a couple of hours (I think mine was closer to 3). I added some potatoes
near the end. The potatoes were a bit too soft. So next time I’ll add
them closer to the end. Adjust the taste (add salt, pepper, a bit of sugar,
soy sauce or more fermented red bean curd to your preference.
The pork should be tender and easily pulled apart when it’s done.
My aunt tells me I can substitute chicken. So I think some chicken thighs
with bone would work well here.
Comments (25)
Glad to notice that you are well enough to think of food,
Garlic, ginger, onion, scallions! Oh, I love the fatty part in your pork! That’ll cure your cold for sure!
@stevew918 - I always think about food. hahaha…
@CurryPuffy - actually I made this a few weeks ago, just getting around to writing about it now. hee hee…
So how was it?
@Wangium - the potatoes were a bit soft. I probably could have used a bit more red bean curd. Other than that, it was pretty good.
Fermented red beancurd is great for making braised vegetables. I love it when my parents make it. It’s so good.
Good comfort food. You know, I’ve never made this dish before. It’s one that I just never got around to making; my mother insists that the fermented red tofu is bad for you, and always refused to let me eat it as a child.
Nicely done
Love fermented bean curd. I like it in morning glory.
Never had it work protein before.
@osmundaregalis - I should try that next time!
@arenadi - thank you! It is a comfort food. It’s strange, as soon as I eat the first bite, I’m instantly sent back to my childhood days.
@yang1815 - my mom used to cook morning glory with the fermented bean curd too. I’ve never tasted the fermented red bean curd on it’s own before. I should try that next time and compare it to the regular fermented bean curd.
@ElusiveWords - I just eat it as a side dish like pickles haha.
I am glad you are feeling better Mattie.
sounds delicious! thank you for sharing.
Sounds good to me! I love pork and at times the fat does add to the flavor. Chicken would be a good substitute too. But I would stick to the pork. I agree with larger chunks of veggies. Hope it tastes as good as it looks!
yum, that looks delicious! odd, i’m not familiar with red bean curd… i’ll have to try it some time.
Yum, I’d totally try this recipe with chicken instead!
Looks great! I want to taste it now!
nice, yum.
Yum! That looks like something my mom makes
Looks like “Pork Adobo” ~ Filipino Dish.
It has been a long while since you’ve shared any of your cooking with us, Matt. Glad the drought has ended!
@ZSA_MD - yeah, that cold is still lingering though… very stubborn.
@lumpygump - you’re welcome.
@Fatcat723 - it has a bit of a salty tatse but the bean curd is not overpowering.
@kunhuo42 - go for it! It’s pretty common (at least up here) in Chinese stores.
@brooklyn2028 - I haven’t done that yet, but I imagine some chicken thighs would work work well.
@mmmagination - it’s easy to make. Give it a try.
@rudyhou - thank you.
@Rm2046 - hahahaha….
@oxyGENE_08 - except this one is salty.
@christao408 - yeah, it’s just been crazy at work.
@ElusiveWords - You’ve had adobo before?
wow… the pictures dont look that attractive to me >< but i bet it must be nice!!
Looks good to me! Thanks for mentioning us (House of Annie)!
Next time, try using daikon instead of potatoes – they hold up better
during the long braising time. See our recent post on Chinese Beef Stew
http://chezannies.blogspot.com/2010/03/chinese-beef-stew-with-tendon.html
Aloha, Nate
House of Annie food blog
Finally a cure for the cold, not only that, it tastes amazing!