Friday, 17 May 2013

Roast Pork & Bean Curd Clay-Pot 烧肉豆腐煲

Roast Pork & Bean Curd Clay-Pot 烧肉豆腐煲

Just mouth-watering!

Bean curd or tofu on its own is rather bland. However, once deep-fried and cooked together with meat and vegetables, it becomes scrumptious!. I love the chives in this dish. It lent fragrance to the tofu and the roast pork belly.  A great combination ! Scrumptious!


200g  roast pork
2 pieces soft bean curd or tofu
80g chives (韭菜)  or kow choi in Cantonese, cut into sections of 4 cm
2 slices ginger
1 tbsp minced garlic
2 tbsp cooking oil
500 ml cooking oil for deep-frying tofu


1 tbsp oyster sauce
1 tsp wine
1 tbsp sugar
1/2 tsp soy sauce
1/4 tsp pepper
1/2 tsp cornflour

Dissolve the above seasoning ingredients in 1 1/2 Chinese rice bowl of chicken stock


1.  Cut the roast pork and tofu into bite-size pieces.
2.  Deep-fry the tofu pieces in hot oil until golden brown. Set aside.
3.  Heat 2 tbsp of cooking oil in a casserole. Saute ginger slices and minced garlic until fragrant.
4.  Stir in roast pork and add in the seasoning and stock solution.
5.  Place the deep-fried pieces of tofu into the casserole.
6.  Allow to simmer over low heat for about 5 minutes.
7.  Add in the chives and mix well.  
8.  Ready to serve.

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