Chinese roast pork (Shao Rou 燒肉) is quite different in taste from the western one, although both have crackling skin on with tender meat under. In Hong Kong, there are many siu mei shops (燒味店) to sell a variety of roast meats, including the roast pork, suckling pig and roast ducks. Whenever we buy roast pork from them, I’d like to reserve some to cook this dish, Braised Tofu with Roast Pork that is one of our family’s favourite. Although the pork skin would be no longer crispy but the taste of it remains as yummy as it comes out fresh from oven. It goes really well with tofu and Chinese mushrooms. The dish is wonderful on a bed of Jasmine rice.
- 150 g roast pork
- 2 pieces tofu
- 6 cloves garlic, peeled
- 2 shallots, crushed
- 2 pieces of ginger
- 2 tsp ground bean sauce (磨豉醬), available at Asian stores
- 1/2 cup water
- 1 tsp oyster sauce
- 1 tsp sugar
- sesame oil to taste
- 1 tsp corn flour
- 2 Tbsp water
- Cut tofu into squares in 2cm thickness. Sprinkle with salt on both sides. Cook in frying pan with plenty of oil over high heat until both sides are lightly brown. Transfer tofu on kitchen towels to absorb excess oil. Slow heat to low. Add garlic in frying pan and cook until brown.
- Toss in ginger, shallots and ground bean sauce. Sauté until you smell aromatic flavour. Stir in roast pork, turn occasionally and cook for a while. Add water and bring to a boil. Simmer until roast pork softens. Toss back tofu and continue to cook until the liquid reduced to half. Lightly stir in seasoning. When it boils again, add thickening to preferred consistency. Before adding thickening, it's better to taste it yourself because roast pork is seasoned already. Add salt or water if necessary. Serve hot with rice.
- If you like to use Chinese mushrooms in this dish, you have to soak them beforehand until soften. Drain well of course.
- Cook with roast pork. The mushrooms will absorb all the flavours of meat and tofu. My daughter always complains not having enough mushrooms for her no matter how many I have added.