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Pork, Red Bean Curd, and Taro


Pork, Red Bean Curd, and Taro
3 cubes fermented red bean curd, mashed
3 Tablespoons Chinese rice wine
3 Tablespoons oyster sauce
3 large cloves garlic, peeled and sliced
1 teaspoon five-spice powder
½ teaspoon ground white pepper
1 pound pork belly, cut into half-inch cubes, then blanched for two minutes
1 cup vegetable oil
1 pound taro, peeled and cut into two-inch cubes
1. In a wok, pot, or casserole, mix the fermented bean curd, rice wine, oyster sauce, garlic, five spice powder, and ground white pepper. Set two tablespoons aside and mix the rest with the pork and set this aside for an hour.
2. Heat wok or a pot, add the oil and the belly pork, and fry for three minutes until browned. Then remove the pork and place it on paper towels.
3. Fry half the taro until browned, remove it and add it to the pork. Then fry the other half of the taro, and return the pork and the rest of the taro to the wok, pot, or casserole and fry this for one more minute. Discard any excess oil.
4. Put the pork and taro in a heat-proof bowl, stir well, and put the rest of the ingredients over this, one by one, and stir. Steam this over boiling water for an hour, check if it is tender, and if not steam for another twenty minutes and check it again. Continue until the pork is tender. Serve in a bowl as is, or slice and serve the pork on a platter, the rest around it.

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