Red Fermented Bean Curd Pork

Name: Red Fermented Bean Curd Pork
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Chinese
Ingredients: 500 g Pork belly (1 piece, choose thin skin and fine meat); 125 g Red fermented bean curd juice; Sliced ginger, a pinch; Scallion knots, a pinch; 40 g White sugar; 40 g Yellow rice wine; 12.5 g Red rice (simmer in water to make juice); 2.5 g Salt (a pinch)

乳腐肉 is a classic traditional Hu (Shanghai) cuisine dish, consisting of pork belly braised with red fermented tofu brine as the primary seasoning. It features a soft pink hue, rich, fatty and tender texture, deep savory aroma, and a melt-in-your-mouth consistency.

2h 30m

Easy

0 favorites

Ingredients

Pork belly (1 piece, choose thin skin and fine meat) 500 g

Red fermented bean curd juice 125 g

Sliced ginger a pinch

Scallion knots a pinch

White sugar 40 g

Yellow rice wine 40 g

Red rice (simmer in water to make juice) 12.5 g

Salt (a pinch) 2.5 g

Instructions

Pre-process pork belly

Wash the pork belly clean, boil in water until 40% cooked, take out and remove bones, cut small grids on the skin surface with a knife.

Prepare red rice juice

Place red rice in a pot, add water and simmer to make juice.

Braise pork belly

Put pork belly into the pot, add 1100g water, scallion knots, sliced ginger, yellow rice wine, white sugar, red fermented bean curd juice, red rice juice and salt, braise for 1 hour. When most of the moisture has evaporated, take out the pork, place it in a bowl skin side down.

Steam until tender

Pour the remaining sauce into the pork bowl, steam for about 30 minutes until the pork is soft and falling apart.

Plate and serve

When serving, flip the pork onto a plate skin side up, return the sauce to the pot and simmer until thickened (discard scallion and ginger), pour over the pork and serve.