Heat a wok with 1 tablespoon of oil and fry
the pork with garlic, pepper and salt to taste until well cooked. Add
the fish sauce and cilantro leaves and mix well. Make a small hole in
each of the squares of bean curd with the end of the chopstick and stuff some of the pork mixture
into the opening. Heat enough oil to deep fry the bean curd and just
before serving re-fry the stuffed bean cakes briefly. Drain on absorbent
paper and serve with garlic and vinegar sauce.