Pork Stew With Bean Curd And
Hard-Boiled Eggs Recipe
This dish can be made in advance and kept
in the refrigerator for up to one week, because the flavor improves with
age. For a change of pace, you might substitute chicken for the pork and
fresh bean curd for the fried bean curd, which is sold at Asian groceries.
Serve this hearty stew with rice and with pickles or any sour-flavored
dish to offset the sweetness of the stew.
Serves 6 - 8
kg (2 lb)
Boneless port butt or shoulder, fat removed
Frozen fried bean curd (1 1/2 cups)
Whole black peppercorns
Cold water (1 1/2 cups)
Hard-boiled eggs, peeled
Brown or rock sugar
Cut the meat and bean curd into 2 1/2 cm
(1-in) cubes and set aside.
Pound the garlic, shallots and peppercorns
with a mortar and pestle or process with a food processor until fine.
Using a heavy stockpot, heat the oil over
medium heat and sauté the garlic mixture until fragrant, about 2
Add the pork and cook, stirring, until the
meat browns on all sides.
Add the water, eggs, sugar, fish sauce,
soy sauce, salt and five-spice powder and bring to the boil.
Reduce the heat to low. Cover and simmer
for 1 hour or until the pork is tender.