Thursday, August 27, 2009

Braised Tofu with Roast Pork (Hong Kong Cuisine)


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.
Braised Tofu with Roasted Pork
Serves 3
Ingredients:
  • 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
Seasoning:
  • 1 tsp oyster sauce
  • 1 tsp sugar
  • sesame oil to taste
Thickening:
  • 1 tsp corn flour
  • 2 Tbsp water
Braised Tofu with Roasted Pork Procedures
Method:
  1. 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.
  2. 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.
Note:
  • 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.

18 comments :

  1. Wow, this dish looks so good. Makes my mouth waters. So long have not cooked tofu. I can imagine it with Chinese mushrooms.

    ReplyDelete
  2. To MaryMoh,
    Just finished dinner, having this dish again. Gosh, really like the tofu with sauce.

    ReplyDelete
  3. My mom used to make this dish for us esp during CNY when the Chinese leeks are in season. This dish goes well with a bowl of rice. Yummy!

    ReplyDelete
  4. Nice, my mom liked making this dish too, but only when we had leftover roast pork, haha

    ReplyDelete
  5. To Food For Tots,
    Yeah, Chinese leeks would add more flavour.
    My dad liked this dish very much. He'd always order one in Chinese restaurants for lunch.

    To Kenny,
    This traditional dish has some magic. We don't usually have leftover roast pork. So I have to buy some or bake some to cook. Hehe...

    ReplyDelete
  6. Wow, this looks amazing. Great use of leftover roast pork! I used to stir fry leftover roast pork with sugar, dark soy sauce and garlic and eat with porridge.

    ReplyDelete
  7. What a yummy looking dish, I think I had this or something similar when I was in HK, and now I have the recipe - what a great souvenir.

    ReplyDelete
  8. To pigpigscorner,
    My mum also likes to stir fry leftover roast pork with sugar, dark soy sauce to refresh the taste.
    Never thought of eating them with porridge. Great idea.

    To OysterCulture,
    How long have you been in HK?

    ReplyDelete
  9. What a yummie looking meal!! I love it!

    ReplyDelete
  10. To Sophie,
    Thanks for your kind words.

    ReplyDelete
  11. Hi Christine,

    I just wanted to let you know how much I LOVE your blog!!! Every single recipe looks amazing. My husband came across your blog while I left him in Seattle for a girls weekend in Vegas with my mom, sister and aunt. I am SOOO happy he found your blog. Your blog recipes have been an absolute life saver for me because my husband has grown up eating homemade Chinese food everyday of his life! We've been married for over a year now and we also moved all the way from Toronto to Seattle a year ago so I don't have my grandmas and mom here to show me how to cook their Chinese recipes. Thank you SOOO much!!! :)

    Elle

    ReplyDelete
  12. To Elle,
    Love your comments, really good news for me. Thanks so much.

    You and your husband are very fond of homemade Chinese food. That's great. I'll share more on this blog. You'll find Chinese cooking is very easy and yummy.

    ReplyDelete
  13. i want to be a chef someday!!like you.oh, same name.My name also is Christine Joy

    ReplyDelete
  14. Hi there I can't seem to find ground bean sauce - is there an alternative I can use? Thank you

    ReplyDelete
    Replies
    1. The ground bean sauce is quite unique. Can't find anything can replace it.
      It's a very common sauce anyway. Try Asian grocers nearby. Or some supermarkets might have stock too.

      Delete
  15. Wow - I've just come across this recipe and your blog! My mouth is watering!
    Just hoping someone could confirm for me - when you say shallots do you mean small brown onions, or the little ones with the long green stems? Thanks in advance!

    ReplyDelete
    Replies
    1. The shallots look like small brown onions, not the long green ones.

      Delete