Wineshark Cooking Class - Hakka Steamed Pork with Bean Curd 客家腐乳肉

Ingredients (for 4):

• Pork shoulder - 500g
• Garlic - 3 cloves
• Fermented bean curd - 3 pieces
• Moist fried tofu strips - 200g
• Chinese yellow wine - 2 tbsp
• Bean paste - 2 tbsp
• Soy sauce - 1 tbsp
• Smashed rock sugar - 1 tbsp

Procedures:

1. Wash the pork shoulder and then blanch in hot water for a while. Remove and rinse in cold water.

2. Wash the moist fried tofu strips, then drip dry.

3. Finely chop the garlic.

4. Cut the pork shoulder into thick pieces of 1cm.

5. Mix the fermented bean curd with bean paste. Then add in the minced garlic.

6. Add soy sauce, Chinese yellow wine and smashed rock sugar in. Mix well.

7. Add in the pork shoulder to marinate.

8. Place the moist fried tofu strips on the steam plate.

9. Place the pork shoulder on top. Pour some of the sauce on the pork as well.

10. Steam for 30 minutes.

11. Serve.