Monday, 2 January 2012

Vegetarian Vinegar Pork

Traditionally this is a confinement dish and this vegetarian version tasted so close to the non-vege version especially the soup base...hmm...yummy....

Vegetarian version!
Ingredients: (serve 1)
  • 40g shiitake mushroom cube
  • 1 piece fried tofu puff (**I put 3 pieces as I love tofu puff)
  • 30g ginger, sliced
  • 30g black bean, soaked
  • 700ml water
  • 15ml agave nectar
  • 35ml apple cider vinegar
  • 1 tsp sea salt
  • 1 tbsp thick black soya sauce
  • 2 tbsp blackstrap molasses
  • some extra virgin olive oil, for drizzling
  1. Cook the black bean in boiling water for 10 minutes. I will normally throw away the initial cooking water, then add the water back again and reboil the water with the black bean in it. Cook for half an hour.
  2. Add in ginger, sea salt, think soya sauce and molasses and cook for about an hour over low heat or until the beans are soft.
  3. Add in shiitake mushroom cube and fried tofu puff.
  4. Add agave nectar and apple cider vinegar.
  5. Stew over low heat for another hour.
  6. Drizzle some olive oil and serve.
  7. And this is best served with rice!

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