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Bean Curd and Pork in Vinaigrette Recipe
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Ingredients: |
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1-2 blocks, about 500 g firm bean curd
60 ml oil
1 small onion, chopped
125 ml vinegar
60 ml soy sauce
250 g pork head, simmered 1 hour, cubed
(optional)
500 g pork shoulder, simmered 30
minutes, cubed
Chopped scallions, to garnish (optional)
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Method:
Pat the bean curd dry if it is moist,
then cut into cubes. Heat oil and fry the bean curd pieces in
batches until they turn brown, about 2 to 3 minutes each side.
Remove from heat and drain on paper towels. In a mixing bowl,
mix together onion, vinegar and soy sauce. Taste mixture, if it
is too sour, add a little water. Let stand a few minutes for
flavors to blend. In a large bowl combine the diced pork head,
pork shoulder and bean curd. Pour the soy sauce/vinegar onion
mixture over the diced meats and bean curd. Stir to mix.
If desired, garnish with scallions. Serve as a side dish with
noodles or other dishes.
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