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 Wash the pork and boil in water
until thoroughly cooked. While
the pork cooks, deep-fry the potato
slices until cooked, drain, and
set aside. Drain the pork and
coat the skin with sauce.
- Deep-fry the pork in hot oil,
350oF(180oC)
until the skin browns. Drain and
soak in cool water until the skin
becomes soft. Then cut into 1/8
inch (4mm) slices, leaving some
skin on each slice.
- Crush the fermented bean curd
into a paste and set aside.
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- Heat 2 tbsp of oil in a wok
to very hot. Add the scallion,
ginger, and garlic, and stir-fry.
Add the bean cured and stir-fry
briefly, then add the pork slices
and stir-fry 30 seconds. Add the
chicken broth, rice wine, salt,
soy sauce, and sugar, and stir
to blend. Bring to a boil, lower
the heat, and simmer slowly until
the pork is tender.
- Remove the pork slices and stack
in a large, heat-proof bowl with
the skin side down. Pour sauce
from wok over meat and set the
bowl in steamer. Steam over high
heat for 5 minutes .
- Pour sauce back into wok, place
pork in a serving dish, skin side
up. Arrange potatoes around meat.
- Heat the sauce, stir the cornflour-water
mixture to blend it , and add
to the sauce. Cook, stirring until
thickened. Pour over the pork
and sever.
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