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Suzhou Pork and Fermented Doufu


Suzhou Pork and Fermented Doufu
½ pound lean pork belly with its skin, cubed into two-inch pieces
1 small square red fermented doufu, mashed
2 Tablespoons brown rock sugar
1 teaspoon salt
1 scallion, minced
1 teaspoon fresh ginger, minced
2 teaspoons Chinese rice wine

1. Put pork belly pieces in two cups of boiling water in a small pot then simmer for two minutes and then drain discarding the water.
2. Mix mashed bean curd with the crushed rock sugar, and salt. Toss this with the pork squares, and put them in a heat-proof bowl.
3. Steam the pork belly mixture with the scallion, ginger, and rice wine over simmering water for three hours.
4. Discard the scallion and the ginger, and put everything else, pork skin side up in a pre-heated bowl; and serve.

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