Mock Turtle Stew of Pork, Plaintain, and Fried Tofu

• 1 1/2 to 1 3/4 pounds boneless pork shoulder, or 1 skin-on boneless pork shank, 1 1/2 to 1 3/4 pounds
• 1 yellow onion, minced
• 1 tablespoon ground turmeric
• 1 1/2 tablespoons fine shrimp sauce
• 2 1/2 tablespoons fish sauce
• 1/3 cup sour cream, preferably full fat
• 1 unripe plantain, 8 to 10 ounces (see Note)
• 12 to 14 ounces regular or medium-firm tofu (in cakes or 1 block), drained
• Corn or canola oil for deep-frying, plus 2 tablespoons for frying
• 3 1/2 cups water
• 2 cloves garlic, minced
• 1/2 cup lightly packed fresh red perilla leaves, cut into 1/4-inch-wide ribbons

1. If using pork shank, exam the pork skin for any stray hairs and use a sharp knife to scrape and remove any you find.
2. Regardless of the cut used, cut the pork into 1 1/2- to 2-inch chunks.
3. Transfer to a bowl.
4. In a small bowl, stir together one-third of the onion, the turmeric, shrimp sauce, fish sauce, and sour cream.
5. Pour over the pork and use a rubber spatula to coat the meat well.
6. Set aside to marinate for 45 minutes.
7. Meanwhile, trim both ends of the plantain.
8. Use a vegetable peeler to remove the outermost layer of the peel.
9. A fibrous 1/8-inch-thick layer of peel should remain.
10. Cut the plantain into 3/4-inch-thick rounds.
11. Drop the pieces into a saucepan of boiling water and boil for 2 minutes to remove some of the astringency.
12. Drain and pat dry with paper towels.
13. Cut the tofu into 1-inch cubes.
14. Put into a colander to drain briefly, then use paper towels to blot any excess moisture.
15. Pour oil to a depth of 1 1/2 inches into a wok or 5-quart Dutch oven and heat over medium-high heat to 350F on a deep-frying thermometer.
16. (If you dont have a thermometer, stand a dry bamboo chopstick in the oil; if small bubbles immediately gather on the surface around the chopstick, the oil is ready.)
17. Working in batches, gently drop the tofu into the hot oil, which will vigorously foam.
18. The tofu will sink to the bottom and eventually float to the top.
19. As it fries, use a skimmer to push the cubes around to ensure even frying and to separate any that stick together.
20. After 4 to 6 minutes, the cubes should be golden and crispy.
21. Use the skimmer to lift them out of the oil, shaking it over the pan briefly to drain off the excess, and then place on paper towels to drain.
22. Set aside.
23. (You may fry the tofu a few hours in advance; let cool, cover, and leave at room temperature.)
24. To cook the stew, heat the 2 tablespoons oil in a heavy-bottomed 5-quart Dutch oven over medium heat.
25. Add the plantain rounds and sear gently on each side for about 3 minutes total, or until light yellow.
26. Using a slotted spoon, transfer to a plate and set aside.
27. Add the remaining onion and saute for about 3 minutes, or until fragrant.
28. Add the pork, scraping the marinade into the pan, too.
29. Increase the heat to medium-high and cook, stirring constantly, for about 3 minutes, or until the meat has firmed up and each chunk displays definite shape.
30. Add the water and bring to a boil.
31. Cover, lower the heat to a simmer, and cook for 30 minutes.
32. Add the plantain and continue simmering, covered, for 15 minutes; expect the skin to break away from the plantain.
33. Uncover and use a spoon or ladle to skim away some of the fat floating on the surface.
34. Add the tofu, making sure all the cubes are exposed to the stewing liquid.
35. Adjust the heat to a vigorous simmer and continue to cook, uncovered, for 15 minutes, or until the tofu soaks up the seasonings, the sauce thickens slightly, and the meat is chewy-tender when pierced with the tip of a knife.
36. (The stew may be made up to 2 days in advance.
37. Let cool, cover, and refrigerate, then bring to a simmer before continuing.)
38. Just before serving, taste and adjust the flavors, adding a sprinkle of fish sauce to intensify the taste or water to lighten it.
39. Stir in the garlic and red perilla, saving a few herb ribbons for garnish.
40. Transfer the stew to a shallow serving bowl, garnish with the reserved herb, and serve.

pork shoulder, yellow onion, ground turmeric, shrimp sauce, fish sauce, sour cream, unripe plantain, regular, canola oil, water, garlic, fresh red perilla leaves

Taken from www.epicurious.com/recipes/food/views/mock-turtle-stew-of-pork-plaintain-and-fried-tofu-383058 (may not work)