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