Hello great people of steemit
Another new week of ssc have began, and as usual everywhere if @jaybird have not come out with any theme I would love to create one to make things a little exciting to me. For this week I have chosen the theme " meat ". As that being said, I will still include some vegetables that I feel that would complement to meat "ALOT", so please be kind to me... Today I want to introduce you all to a little part of my culture. This dish is one of my favourite, it's called braised red yeast pork. I'll be explaining more about this below with some pictures, so hold your horses!
RED YEAST PORK SANDWICH
BAKED CAULIFLOWER
CAULIFLOWER BACON MASH
the mash is made from butter, cream, cauliflower, salt, and bacon
BRAISED RED YEAST PORK WITH BLACK FUNGUS
I use pork shoulder in this recipe, it gives a nice tender mouthfeel when slow cooked. The pork shoulder is braised along with black fungus to gives the bouncy mouthfeel, garlic, soy sauce, white pepper, red yeast bean curd and sesame oil. It is braised in a pot for 1 and a half hour on low heat.
RED RICE YEAST BEAN CURD
This is what the red rice yeast bean curd looks like. It is made by introducing red yeast to white rice, and once the yeast successfully cover the surface of the rice, it is then transferred to a ordinary bean curd and let to be fermented. It's taste kinda like soy sauce but with a funky yeasty taste. The yeasty taste is best described by a raw bread dough once it's raise.
CRISPY CHICKEN SKIN & SOME RED YEAST BEAN CURD
I apologise for not having a better look of the crispy chicken skin. The crispy chicken skin is the square-ish thing poking out. A little red yeast bean curd is add for more of the funky flavour which strongly enhance the meaty taste of the sandwich.
THANKS AGAIN FOR READING THIS
hope you learn a little abit of my culture
and as usually honest feed back is always appreciated!!
Very nice....I love pork shoulder, but I haven't had this fungus before. A type of mushroom? Do you marinade with the mushrooms and sauce. Sounds good! Well done!
Nah, I use dried black ear mushroom so just rehydrate with water. The long braising time will give the mushroom the flavour, and yes it can be considered a mushroom
OOOOoooo Yummy!
Thanks!
no thank you :)
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Holy cow....pork! lol.
This looks insane. The braised meat.... Lovin' that cauli-bacon mash too! Prolly adds a great texture to what appears to be an already tender sandwich.
Also, the black fungus is an interesting additive. What exactly is it, like a mushroom or something different?
Excellent job!
Yes, you got it right... it does compliment the pork, creamy and tender combo!!
Actually the more common name is wood eat mushroom, it’s in the fungus family but mushrooms are too so I guess it’s mushroom too.
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