Hakka Hakka-Style Saute Fermented Bean Curd with Pork (豆腐乳豬肉片) February 21, 2021 3 comments Print Hakka-Style Saute Fermented Bean Curd with Pork (豆腐乳豬肉片) 5 from 1 vote Recipe by Mitch Course: MainCuisine: HakkaDifficulty: Easy Servings 2servingsPrep time2minutesCooking time12minutesCalories300kcalTotal time14minutes This 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 oil0.25 onion (diced)500 g pork (sliced)200 g asian mushrooms1 tbsp garlic2 green onionsSauce2 pieces fermented bean curd1 tsp juice from fermented bean curd1 tsp soy sauce1 tsp sugar1 tbsp rice wine1 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. Tags醬缸的豐餘：四季醃漬客家菜 Twitter Facebook Pinterest Print mitch Bastia-Style Storzapretti (巴斯蒂亞式里考塔起司球) How to Make Clarified Butter (無水奶油) 3 Comments Colleen March 4, 2021 at 10:55 pm · Reply How much oil is needed in the wok? No mention of oil in the recipe. Colleen March 4, 2021 at 11:44 pm · Reply 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? mitch March 6, 2021 at 9:31 pm · Reply 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 All the Best, Mitch Leave a Reply to Colleen CancelYour email address will not be published. Required fields are marked *Name * Email Address * Website Recipe Rating Message Save my name, email, and website in this browser for the next time I comment. Notify me of follow-up comments by email. Notify me of new posts by email. Δ This site uses Akismet to reduce spam. Learn how your comment data is processed.