Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, braised pork and beancurd with satay sauce. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Dice pork loin and marinate for half an hr. Bring half pot of water to the boil. Taste the heartwarming goodness of Chinese comfort food with this simple dish of pork belly slices and whole-cooked eggs braised in flavoured soya sauce. This deliciously tender pork is best enjoyed spooned over steamed rice, drizzled over with its sauce, or with piping hot porridge, and as meat stuffing for plain buns.
Braised pork and beancurd with satay sauce is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Braised pork and beancurd with satay sauce is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have braised pork and beancurd with satay sauce using 16 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Braised pork and beancurd with satay sauce:
- Take 120 g diced pork loin
- Prepare 2 sliced shallots
- Make ready 2 sliced thick firm beancurd
- Take Marinade for pork:
- Take 2 tsp light soy sauce
- Prepare 1/2 tsp sugar
- Take 1 tsp corn starch
- Take 1 tsp sesame oil
- Prepare Seasonings (mixed well):
- Get 1 1/2 tbsp satay sauce
- Prepare 1 tsp light soy sauce
- Make ready 1 tsp sugar
- Make ready 1/4 cup water
- Get Starch solution (mixed well):
- Prepare 1 1/2 tsp corn starch
- Take 1 1/2 tbsp water
Repeat, adding more oil as needed, until pork and bean curd sheets are all pan fried and nicely browned, and mushrooms are cooked through. To serve: Swirl butter into sauce just before serving. Spoon sauce over pork and bean curd sheets; garnish with chopped green onions. Pan fry both side of beancurd until golden brown, set aside.
Instructions to make Braised pork and beancurd with satay sauce:
- Dice pork loin and marinate for half an hr.
- Skin and slice 2 shallots. Cut 2 firm beancurds into thick slices and set aside.
- Bring half pot of water to the boil. Add beancurds and scald. Drain.
- Heat 1 tbsp of oil in a wok. Fry the beancurds until both sides are golden. Set aside.
- Heat 2 tsp of oil in the same wok. Stir-fry shallots until fragrant.
- Add pork and stir-fry until medium-cooked.
- Put in the beancurds and seasoning. Turn to low heat and cook for a while.
- Pour in the starch solution and cook until the sauce thickens. Serve.
Spoon sauce over pork and bean curd sheets; garnish with chopped green onions. Pan fry both side of beancurd until golden brown, set aside. Heat the pan, saute the minced galrlic over medium heat. Add in konnyaku, black fungus, carrot, water and all the seasonings. Pour in the chopped tomatoes and add the sugar and Kikkoman Less Salt soy sauce to the pan.
So that is going to wrap it up for this special food braised pork and beancurd with satay sauce recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
