Fermented Bean Curd Braised Pork Belly

Name: Fermented Bean Curd Braised Pork Belly
Total time: 1 h 50 min
Ingredients: 500g (about 1 lb), cut into 3cm cubes pork belly; 3 blocks (about 80g) red fermented bean curd; 30g (about 2 tablespoons) rock sugar; 2 tablespoons cooking oil; 2 tablespoons cooking wine; 3 stalks, halved green onions; 4 slices ginger; 2 pieces star anise; enough to cover pork water

Tender pork belly slowly braised in a rich, savory sauce made with red fermented bean curd. The beans give the dish a deep, complex flavor with subtle sweetness and umami notes.

1h 50m

Medium

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Story

This classic Chinese comfort dish transforms simple pork belly into something extraordinary. The fermented bean curd adds depth and a beautiful reddish color without needing soy sauce.

Ingredients

pork belly 500g (about 1 lb), cut into 3cm cubes

red fermented bean curd 3 blocks (about 80g)

rock sugar 30g (about 2 tablespoons)

cooking oil 2 tablespoons

cooking wine 2 tablespoons

green onions 3 stalks, halved

ginger 4 slices

star anise 2 pieces

water enough to cover pork

Instructions

Prep the pork

Cut the pork belly into uniform cubes, about 3cm each. Sprinkle with a pinch of salt and let sit for 10 minutes. Bring a pot of water to boil, add the pork pieces, and blanch for 1 minute until just set. Drain and rinse briefly to remove any foam.

Make the sauce base

In a small bowl, mash the fermented bean curd together with its liquid until smooth. Set aside. Heat oil in a heavy-bottomed pot over medium heat, add the rock sugar and stir until it melts and turns a deep amber color.

Braise the pork

Add the blanched pork to the caramelized sugar and toss to coat evenly. Pour in the cooking wine and add the mashed bean curd, ginger, green onions, and star anise. Stir everything together until well combined.

Finish cooking

Add enough boiling water to just cover the pork. Bring to a gentle boil, then reduce heat to low, cover, and simmer for about 1.5 hours until the pork is melt-in-your-mouth tender and the sauce has thickened. Stir occasionally to prevent sticking.

Serve

Remove the ginger, green onions, and star anise. Transfer to a serving dish. The sauce should be glossy and coating the pork. Serve hot over steamed rice.