Pork in Preserved Beancurd

Preserved beancurd comes in two forms: a peachy white type with a pungent sharpness, and a red type fermented with crushed red rice (a special rice inoculated with a red fungus), which has a heady aroma and an intense rosy hue. Both are potent seasonings. The red variety is preferred in the cuisine of eastern China, especially that of Shanghai. In Jiangxi province, pork is often cooked with preserved beancurd for a hearty dish to be eaten with rice.