Braised pork with beancurd

From Ken Hom's Chinese Cookery

Cookbook

Author(s): Ken Hom

Page 87

Cuisine: Chinese

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

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broadbean

16 years ago

★ ★ ★ ★ ★ 4/5

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This is one of my favourite dishes - the rich, flavourful sauce with the smooth, fresh beancurd. It's easy to make, too. But ignore the bit where Ken Hom says that the Sichuan peppercorns are optional - they're essential!

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