Pork with Tofu and Shiitake Mushrooms

I find tofu interesting food item. It is a very versatile ingredient. It can be used in a variety of ways providing healthful source of protein. In this recipe I used tofu not as an extension of the pork in the recipe but to provide additional flavour and to contribute that unique variation in texture of the food. I hope everyone finds this one interesting.

Ingredients:

½ kg Pork (cut into cubes)

250 g Tofu (firm, cut into rectangular slabs)

5 pcs. Dried shiitake mushrooms (soaked in about 1 cup water to hydrate, cut into quarters and save the excess water for use in tenderizing the meat)

4 tbsp. Premium dark soy sauce

1 bulb Garlic (minced)

1 pc. Onion (medium sized, skinned, whole)

¼ tbsp. Black pepper (powder)

2 tbsp. Oyster flavour sauce

½ cup Water

1 tbsp. Safflower oil

1 tbsp. Sesame oil

1 tbsp. Cornstarch

3 tbsp. Water (for thickening the sauce)

Salt (to taste)

Cooking Instruction:

In a suitable Teflon coated frying pan, heat the oil and fry the tofu slabs on all sides until the surface becomes golden brown.

In a suitable pressure cooker, place the pork, fried tofu, onion, garlic, black pepper, excess water from hydrating the shiitake mushrooms, soy sauce and additional water. Pressure cook for about 20 minutes. After 20 minutes, extinguish the flame and allow the vessel to have its pressure reduced by natural cooling. Do not force pressure release by opening the pressure release valve. This way, additional cooking time is afforded to further tenderize the meat. When the pressure is equalized, open the pressure cooker and skim the fat from the broth to reduce fat content. The broth should be about a cup of liquid only. If the liquid is in excess, it can be boiled further without the lid to reduce to desired volume. If meat is too tender to withstand further cooking, it can be lifted carefully out of the broth and set aside while broth is reduced.

When broth is of correct volume, in a suitable cup, place the cornstarch and the water. Mix well to suspend uniformly the starch, add oyster sauce and sesame oil. Mix well and pour onto the still boiling broth to effectively thicken it. Once starch is cooked immediately extinguish the flame as overcooking sesame oil reduces its flavour.

If the pork was removed it can be tossed in at this point. Mixing the sauce with the pork is best affected by lifting the pressure cooker and swirling the contents. Do not use ladle or spatula as this will shred the meat because it is very soft and delicate. Serve and enjoy with rice or steamed buns