Thursday, April 30, 2009

Pork - Nan Ru Pai Gu (Fermented Bean Curd Pork)

This is one special dish that started of with my crazy idea when I found fermented bean curd in Aalen. I used it at first to marinade pork belly and then frying it. This one is another version as we do not have pork belly.


500g Pork Ribs (Cut in pieces)
1 tbsp Corn Flour
1/2 - 1 tbsp Sugar
1 tsp Salt
1 tsp Black Soy Sauce
3 pcs Fermented Red Bean Curd
2-3 tbsp Fermented Red Bean Curd Sauce (just the sauce from the bean curd)

Preparation Method:
Mix all ingredients together and marinade pork for at least half an hour (or marinade overnight). Turn baking oven to about 250C (High heat helps it cook faster and because of its cut in small pieces, there's no fear that the meat inside will not be cooked when the outside is burnt). Lay out pork on aluminum foil. Bake the pork for 20 to 30 minutes, turning the meat every 10 minutes. During the baking process, the meat will produce water/oil, when turning the meat, remember to get rid of the water/oil.

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