Twice-Cooked Pork with Bean Curd Sheets

When I first smelled the rich, slightly sweet aroma of the Black Garlic I received from The Spice House, I was instantly reminded of a rich beef dish my mother used to make. It had chunks of slowly braised, tender beef and luscious bundles of bean curd sheets, all enveloped in a dark, silky sauce, with hints of five-spice and soy sauce. While my mother didn't use Black Garlic, I felt that this umami-packed ingredient would enhance this flavorful and delicious dish quite well. Bean curd sheets are soybean-based “sticks” actually lifted from the surface of heated soy milk, and dried. They have a wonderfully meaty quality and toothsome texture. The sheets absorb the flavors of whatever it is cooked with, so it is a perfect ingredient for soups and braises. Here, I chose pork shoulder as the meat, and created a bracing liquid in which to braise the meat and bean curd. While one could easily eat this dish after the initial braising, I chose to pan fry the meat and bean curd sheets afterwards, adding another dimension of browned, rich flavor and texture. Reducing the braising liquid further intensifies its flavor, and the finishing pat of butter solidifies a truly decadent, delicious sauce.