How to Make Yummy Braised pork and beancurd with satay sauce

How to Make Yummy Braised pork and beancurd with satay sauce Delicious, fresh and tasty.

Braised pork and beancurd with satay sauce. Shanghai's braised Pork Belly is fatty but tasty. This got a unique sweet fermented red bean curd asian taste. Satay and Peanut Sauce Recipe from Hot Thai Kitchen.

Other pork belly favorite recipes include Mei Cai Kou Rou, a famous steamed pork belly, Braised Turn the heat back down to low and add Shaoxing cooking wine, regular soy sauce, dark.

A vegetable dish combining bean curd, baby corn, shiitake mushrooms, carrots and peas, the Braised Bean Curd with Seasoned Soy Sauce dish.

Pour in sauce mix ingredients and add fried bean curd.

You can have Braised pork and beancurd with satay sauce using 16 ingredients and 8 steps. Here is how you cook that.

Ingredients of Braised pork and beancurd with satay sauce

1. It’s 120 g of diced pork loin.

2. You need 2 of sliced shallots.

3. Prepare 2 of sliced thick firm beancurd.

4. You need of Marinade for pork:.

5. You need 2 tsp of light soy sauce.

6. Prepare 1/2 tsp of sugar.

7. You need 1 tsp of corn starch.

8. Prepare 1 tsp of sesame oil.

9. Prepare of Seasonings (mixed well):.

10. Prepare 1 1/2 tbsp of satay sauce.

11. You need 1 tsp of light soy sauce.

12. It’s 1 tsp of sugar.

13. You need 1/4 cup of water.

14. Prepare of Starch solution (mixed well):.

15. It’s 1 1/2 tsp of corn starch.

16. Prepare 1 1/2 tbsp of water.

We love the dipping sauce that accompanies these tender pork strips, but if you're in a hurry, substitute your favorite bottled peanut sauce instead.

Pour over tenderloin strips in bag, tossing to coat, and seal.

Here is my family recipe of braised pork belly in soy sauce or tau yew bak.

It's a savory dish that goes extremely well with steamed white rice, esspecially with a side of sambal belacan.

Braised pork and beancurd with satay sauce step by step

1. Dice pork loin and marinate for half an hr..

2. Skin and slice 2 shallots. Cut 2 firm beancurds into thick slices and set aside..

3. Bring half pot of water to the boil. Add beancurds and scald. Drain..

4. Heat 1 tbsp of oil in a wok. Fry the beancurds until both sides are golden. Set aside..

5. Heat 2 tsp of oil in the same wok. Stir-fry shallots until fragrant..

6. Add pork and stir-fry until medium-cooked..

7. Put in the beancurds and seasoning. Turn to low heat and cook for a while..

8. Pour in the starch solution and cook until the sauce thickens. Serve..

I hope you like the recipe and get to try out one of the many great tastes of my.

First on the list: the delicious pork satay I'd had at a night market on the north shore of Bali.

We all know what satay is, right?

Little chunks of marinated meat threaded onto bamboo skewers, grilled over coals until charred, then served with a sweet-and-spicy peanut-based dipping sauce?

This braised pork belly takes on a smoky, earthy flavour in the sauce as lard fuses with spices and soy sauces.