Red Fermented Pork

Name: Red Fermented Pork
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Ingredients: 400 g pork belly strips (scraped clean of hair, washed and cut into 2cm cubes); 200 g leafy greens; 1.5 g red yeast rice powder (mixed with a small amount of water to make a slurry); 5 g scallion knots; 2.5 g ginger pieces; 2.5 g Shaoxing wine; 5 g soy sauce; 1 g salt; 20 g white sugar; 0.5 g MSG; 15 g rendered lard

A classic traditional Zhejiang specialty, this dish boasts vibrant colors, rich fermented bean curd fragrance, crispy yet tender pork, bright emerald green vegetables, and rosy red fermented pork.

1h 45m

Easy

0 favorites

Ingredients

pork belly strips (scraped clean of hair, washed and cut into 2cm cubes) 400 g

leafy greens 200 g

red yeast rice powder (mixed with a small amount of water to make a slurry) 1.5 g

scallion knots 5 g

ginger pieces 2.5 g

Shaoxing wine 2.5 g

soy sauce 5 g

salt 1 g

white sugar 20 g

MSG 0.5 g

rendered lard 15 g

Instructions

Braise Pork Cubes

Cut the pork belly strips clean of hair, wash and cut into 2cm cubes. Blanch briefly in boiling water, remove and rinse clean. Add to a pot with scallion knots, ginger pieces, Shaoxing wine, soy sauce, white sugar, and red fermented brine, then add 200g of water. Simmer over low heat for about 30 minutes. Remove the scallions and ginger, then stir the red yeast rice powder mixed with a small amount of water into the pot. Continue cooking for about 30 minutes. Transfer the meat to a bowl, cover, and steam over high heat until fully tender.

Plate the Dish

Take the red fermented pork out of the steamer, drain off the cooking liquid, and place it in the center of a rectangular serving platter.

Prepare Side Vegetable

Heat a wok, add rendered lard, then add the leafy greens. Season with salt and MSG, stir-fry until cooked, then drain off excess moisture and arrange on both sides of the pork.