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Hakka Pork withTofu


Hakka Pork withTofu
1/4 cup dark soy sauce
1/2 teaspoon five-spice powder
2 pounds fresh belly pork, cut into two-inch lengths
1 cup vegetable oil
2 cubes fermented red bean curd, mashed
4 cloves garlic, peeled and smashed
2 scallions, cut into half-inch lengths
1/4 cup thin soy sauce
1/4 cup Chinese rice wine
1 Tablespoon sugar
1 teaspoon sesame oil
1 pound firm tofu, diced
1. Rub soy sauce and five-spice powder over the pork and set aside for one hour.
2. Heat oil in a wok or casserole and oil-blanch the pork for two minutes. Remove it, drain, set the meat aside, and reserve the oil. Put two tablespoons of the oil back into the wok or casserole, Heat it and add the garlic, scallions, mashed bean curd, thin soy sauce, rice wine, and the sugar. Add enough cold water to barely cover the meat, bring to the boil, reduce the heat, cover, and simmer for three to four hours.
3. Remove meat, and reduce the cooking liquid until only three tablespoons are left. Remove the pork to a deep plate, and pour the reduced sauce over it.
4. Heat the sesame oil, add two tablespoons of the discarded oil, and stir-fry the tofu until somewhat crisp. Pour over the sauce, and serve.

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