Braised pork and beancurd with satay sauce
Braised pork and beancurd with satay sauce

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, braised pork and beancurd with satay sauce. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Shanghai's braised Pork Belly is fatty but tasty. This got a unique sweet fermented red bean curd asian taste. Dry bean curd might not sound or look like the most enticing ingredient, but when you know how to prepare them - and it isn't hard - they just might become.

Braised pork and beancurd with satay sauce is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Braised pork and beancurd with satay sauce is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have braised pork and beancurd with satay sauce using 16 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Braised pork and beancurd with satay sauce:
  1. Take 120 g diced pork loin
  2. Take 2 sliced shallots
  3. Make ready 2 sliced thick firm beancurd
  4. Get Marinade for pork:
  5. Take 2 tsp light soy sauce
  6. Prepare 1/2 tsp sugar
  7. Take 1 tsp corn starch
  8. Make ready 1 tsp sesame oil
  9. Make ready Seasonings (mixed well):
  10. Prepare 1 1/2 tbsp satay sauce
  11. Make ready 1 tsp light soy sauce
  12. Make ready 1 tsp sugar
  13. Make ready 1/4 cup water
  14. Prepare Starch solution (mixed well):
  15. Get 1 1/2 tsp corn starch
  16. Make ready 1 1/2 tbsp water

Ingredients for the braised chops include garlic, brown sugar, onion, and mustard. Add steamed broccoli or a tossed salad for a satisfying family meal. Combined with the braised pork ribs and black bean sauce, the eggplants had an almost bitter sweet taste. Btw, have you ever tried cooking it with canned sardine & beancurd sheet?

Steps to make Braised pork and beancurd with satay sauce:
  1. Dice pork loin and marinate for half an hr.
  2. Skin and slice 2 shallots. Cut 2 firm beancurds into thick slices and set aside.
  3. Bring half pot of water to the boil. Add beancurds and scald. Drain.
  4. Heat 1 tbsp of oil in a wok. Fry the beancurds until both sides are golden. Set aside.
  5. Heat 2 tsp of oil in the same wok. Stir-fry shallots until fragrant.
  6. Add pork and stir-fry until medium-cooked.
  7. Put in the beancurds and seasoning. Turn to low heat and cook for a while.
  8. Pour in the starch solution and cook until the sauce thickens. Serve.

Hmmm…mm… Braised Beancurd with Pork and Mushroom. Braised Beancurd Skin and Beef Brisket in Claypot. Fried Prawn with Vermicelli in Satay Sauce. Preserved red beancurd (南乳, or fermented bean curd) is made with bean curd fermented in a mix of rice wine, vinegar, fermented red yeast The final step is to braised the pork and taro slices with the sauce. It may take a while, but I am sure it is worth to wait when the aroma from the lengthy braising.

So that’s going to wrap it up for this special food braised pork and beancurd with satay sauce recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!