Bean Curd and Pork in Vinaigrette Recipe |
Ingredients: |
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) |
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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