Braised pork and beancurd with satay sauce
Braised pork and beancurd with satay sauce

Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to make a special dish, braised pork and beancurd with satay sauce. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Meanwhile slice or cube bean curd, slice onion, crush garlic. Heat oil in a large heavy pan. Add onion and garlic and brown lightly.

Braised pork and beancurd with satay sauce is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Braised pork and beancurd with satay sauce is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can cook braised pork and beancurd with satay sauce using 16 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Braised pork and beancurd with satay sauce:
  1. Take 120 g diced pork loin
  2. Take 2 sliced shallots
  3. Make ready 2 sliced thick firm beancurd
  4. Prepare Marinade for pork:
  5. Get 2 tsp light soy sauce
  6. Take 1/2 tsp sugar
  7. Take 1 tsp corn starch
  8. Make ready 1 tsp sesame oil
  9. Prepare Seasonings (mixed well):
  10. Prepare 1 1/2 tbsp satay sauce
  11. Get 1 tsp light soy sauce
  12. Get 1 tsp sugar
  13. Take 1/4 cup water
  14. Take Starch solution (mixed well):
  15. Take 1 1/2 tsp corn starch
  16. Prepare 1 1/2 tbsp water

Ingredients: Roast pork Dried beancurd Red, green, yellow bell pepper Spring onion Garlic Shallot Chilli bean sauce Oyster Sauce. A vegetable dish combining bean curd, baby corn, shiitake mushrooms, carrots and peas, the Braised Bean Curd with Seasoned Soy Combine all sauce mix ingredients in a bowl. Heat up oil in a pan and pan fry bean curd until golden brown. Tony Tan's braised pork belly with soy sauce.

Steps to make Braised pork and beancurd with satay sauce:
  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.

Pork belly is traditional, though any other meat may be used. Some families add firm bean curd called tau kwa and boiled eggs, while others pop in five spice and star anise for extra kick." 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. I hope you like the recipe and get to try out one of the many great tastes of my. Combined with the braised pork ribs and black bean sauce, the eggplants had an almost bitter sweet taste.

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