Pork in red bean curd sauce and cucumber salad
Sadly this recipe isn’t very aesthetically pleasing, but, it tasted so good!
This pork in red bean curd recipe was partly inspired by Ching-He Huang’s Chinese Food in Minutes (the pork with Chinese leaf uses yellow bean curd) and partly inspired by the fact that my dad gave me a huge bottle of red bean curd, which I’ve never cooked with before, and it was smelling up the whole kitchen, so we had to cook it as soon as possible. Tip for bean curd: it probably lasts forever, but it might just kill off your scent buds at the same time.
The cucumber salad is something my sister-in-law cooked when we were down in Newcastle recently. It’s from a recipe on this CSA website, it’s super easy, a delicious way to use a cucumber (does anyone else find themselves with an unused half a cucumber in the fridge?), and would go great with any stir fry.
- 300g pork fillet
- 2-3 tablespoons of red bean curd (available from most Chinese supermarkets, although I think my dad actually ordered his online)
- 1 Chinese cabbage, shredded
- 1 cucumber, peeled
- 1 tsp sugar
- 1 tbsp rice wine vinegar
- 2 tbsp soy sauce
- small piece of ginger, grated
- 1 garlic cloves, crushed
Step one: Cut the pork fillet into bite sized pieces and marinate in the bean curd for about 20 minutes.
Step two: Meanwhile, cut the cucumber in half lenghtways, and then into pieces about 1 cm wide. Put in a bowl with the sugar, vinegar, soy sauce, ginger and garlic, and marinate.
Step three: Get your frying pan nice and hot, and then fry off the pork for 5-6 minutes until cooked through. Then add in the Chinese cabbage and cook until soft.
Step four: Drain the cucumber and serve on the side of the pork, along with some lovely steamed rice.
Very authentic tasting, very simple to do, and quite different from the usual stir fries I have made! I’m not sure I’ll make it again, unless I can find a more sealed jar of bean curd (seriously, the smell is quite something), but if I do find an actual glass jar, rather than a ceramic pot with a dodgy lid (thanks dad), then it’s definitely on my repeat cook list…
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