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Braised Pork Belly with Fermented Bean Curd
Traditional dish · Chinese
Rich and savory braised pork belly, infused with the unique umami of fermented bean curd, resulting in melt-in-your-mouth tenderness.
Ingredients
- 猪五花600 g
- 腐乳2 cubes (red)
- 生姜4 slices
- 大蒜3 cloves
- 酱油3 tbsp
- 生抽2 tbsp
- 白砂糖1 tbsp
- 食用油1 tbsp
- 水enough to cover
- 小葱for garnish
Steps
- 1
Cut the pork belly into 1.5-inch cubes. Blanch the pork belly in boiling water for 5 minutes to remove impurities. Drain and rinse.
- 2
Mash the red fermented bean curd cubes with a fork. Mince ginger and garlic.
- 3
Heat cooking oil in a pot or Dutch oven over medium-high heat. Sear the pork belly cubes until golden brown on all sides. Remove pork and set aside.
- 4
Add minced ginger and garlic to the pot and sauté until fragrant. Add the mashed fermented bean curd and stir-fry for 1 minute.
- 5
Return the pork belly to the pot. Add soy sauce, light soy sauce, sugar, and enough water to cover the pork. Bring to a boil.
- 6
Reduce heat to low, cover, and simmer for 90 minutes, or until the pork belly is very tender and the sauce has thickened. Stir occasionally.
- 7
Adjust seasoning if needed. Serve hot, garnished with chopped scallions.
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