Farmhouse Stew 家乡焖 猪肉
Recipe source : Chopsticks Recipes ~ Chinese Casseroles
This is the first time I am using soy bean to cook a savoury dish although there were times I used soy bean to boil soup. But then it was different because the beans used for boiling soup were usually discarded.
This farmhouse stew used soya bean as one of the main ingredients together with meat and gluten puffs. Make sure the soy beans are thoroughly cooked until soft. I prefer them to be soft which taste better.
500g pork belly
160g soy bean, soaked until soft, about 4 to 5 hours
160g gluten or bean curd skin
2 slices ginger
1 bulb garlic
1 tbsp oil
1 tsp wine
1 cup stock
1 tbsp soy sauce
1/2 tbsp sugar
1/4 tsp pepper
1/2 tsp sesame oil
1. Clean and wash pork belly. Dry thoroughly and cut into large pieces.
2. Drain the soaked soya beans.
3. Cut glutton into pieces or leave them in long pieces ( it's up to you )
4. Soak tung-choi for a while and squeeze dry.
5. Shred ginger, slice shallots and garlic.
6. Heat casserole with 1 tbsp oil.
7. Fry ginger, slice shallots and garlic until fragrant.
8. Put in pork pieces and sprinkle with wine. Stir well.
9. Add soya bean, tung-choi and glutton.
10. Pour in stock and cook for 20 minutes till soya bean is soft.
11. Add seasonings and adjust taste.
12. Serve in casserole.
I am linking this post to Mich from Piece Of Cake
who is hosting this month's Little Thumbs Up
The theme for October 2013 is Soy beans