Braised pork and beancurd with satay sauce. Shanghai's braised Pork Belly is fatty but tasty. This got a unique sweet fermented red bean curd asian taste. Today we are making Braised Pork Trotter with Chinese bean curd. ★南乳炆豬手 簡單做法★

Ingredients of Braised pork and beancurd with satay sauce

1. Prepare of diced pork loin.
2. You need of sliced shallots.
3. It’s of sliced thick firm beancurd.
4. Prepare of Marinade for pork:.
5. You need of light soy sauce.
6. You need of sugar.
7. It’s of corn starch.
8. You need of sesame oil.
9. It’s of Seasonings (mixed well):.
10. You need of satay sauce.
11. You need of light soy sauce.
12. It’s of sugar.
13. It’s of water.
14. You need of Starch solution (mixed well):.
15. Prepare of corn starch.
16. You need of water.

Here is my family recipe of braised pork belly in soy sauce or tau yew bak. It's a savory dish that goes extremely well with steamed white rice, esspecially with a side of sambal belacan. I hope you like the recipe and get to try out one of the many great tastes of my. Satay and Peanut Sauce Recipe from Hot Thai Kitchen.

Braised pork and beancurd with satay sauce step by step

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..

Cut the pork chops in half along the length of the fatty rind. Prepare the peanut sauce: Pulse the peanuts briefly in a food processor just until finely ground. Grill over hot coals, under the broiler or on a stovetop grill pan. Serve with chicken or vegetable skewers for a starter or party nibble. This braised pork belly takes on a smoky, earthy flavour in the sauce as lard fuses with spices and soy sauces.