Pork is the most commonly consumed meat in my household. My children prefer eating pork to other meat like chicken. I usually either braise, stew, roast, make soup, deep-fry or roast the pork for them. One of the common pork dishes I often cook is Stewed Pork Balls with Egg Tofu.
Ingredients:
- 3 pieces of dried Shiitake mushroom
- 1 tube egg tofu
- 3 tbsp all-purpose flour
- 300 g minced lean meat
- a bit of black moss, cut into shorter length
- 1 small carrot, chopped
- 1 egg
- 1 tbsp corn/tapioca flour
- 3 cloves garlic
- 1 cup of water
- cooking oil
- seasonings
- parsley
Method:
- Wash and soak the mushroom for at least 4 hours. Slice and set aside.
- Cut the egg tofu into 1 cm thickness. Coat with all purpose flour.
- Heat up wok with oil.
- When oil is hot, deep fry the tofu.
- Remove the tofu when it is brown. Set aside.
- Put the minced meat into a bowl.
- Add in chopped carrots. (Keep a tablespoon for later use.) Mix well.
- Add in the black moss. Stir to combine.
- Add in the egg. Stir to combine.
- Add in the corn/tapioca flour. Mix to combine well.
- Add in salt. light soy sauce and pepper to taste.
- Form the meat ingredients into balls. Set aside.
- Heat up oil and saute the garlic.
- Put in the mushroom. Fry them until they are fragrant.
- Add in the kept carrots and fry.
- Add in a cup of water.
- When the water boils, add in the meat balls.
- Let the meat balls cook.
- Add in the tofu.
- Let the sauce simmer. If too dry, add a bit more water.
- Add in the seasonings, to taste.
- Add in the parsley. Stir gently to avoid breaking up the tofu.
- Dish out into a serving plate.