Hakka-Style Saute Fermented Bean Curd with Pork (豆腐乳豬肉片)
Course: MainCuisine: HakkaDifficulty: EasyServings
2
servingsPrep time
2
minutesCooking time
12
minutesCalories
300
kcalTotal time
14
minutesThis is our fourth dish in our journey into Hakka cuisine. This was the best tasting dish in the series thus far; it was so good we ate it for several days in a row. It was also the first time I cooked with fermented bean curd (豆腐乳). It is a unique ingredient that has an addictive soy flavor. We will definitely be experimenting more with it in the future.
Ingredients
1 tsp oil
0.25 onion (diced)
500 g pork (sliced)
200 g asian mushrooms
1 tbsp garlic
2 green onions
- Sauce
2 pieces fermented bean curd
1 tsp juice from fermented bean curd
1 tsp soy sauce
1 tsp sugar
1 tbsp rice wine
1 tbsp water
Directions
- Add oil to wok over medium-high heat. Add yellow onion and garlic until fragrant (1 minute).
- Add the sauce (fermented bean curd, juice from the fermented bean curd, sugar, soy sauce and rice wine) to a wok, and mix well (1 minute).
- Add mushroom, meat, and green onion and continue cooking until the meat is done (6-10 minutes).
- Season with black pepper and white pepper.
- Garnish with reserve green onion.
Notes
- Recipe translated and adapted from
醬缸的豐餘：四季醃漬客家菜by 駱進漢 and 李廖秀珠.
How much oil is needed in the wok? No mention of oil in the recipe.
This dish is very delicious. There wasn’t the amount of sauce as shown in the picture, but the sauce that clung to the meat and mushrooms was very tasty.
Oil is mentioned in the directions, but not in the ingredients. How much oil is needed?
Hi Colleen,
I have updated the ingredients to include a teaspoon of oil. The oil is meant to help transfer the heat of the pan to the onion, so not much is needed. Thank you for the comment.
More Hakka recipes are coming soon, we’re going to cover how to ferment cabbage to create sour cabbage in the coming week.
All the Best,
Mitch