How to Make Fermented Bean Curd Pork

Fermented Bean Curd Pork features a harmonious blend of pork belly and red fermented bean curd. The unique aroma of wine and soybeans from the fermented curd permeates the meat fibers, slowly simmering into a tender, amber-hued delicacy. The meat melts in your mouth, coated in a slightly sweet, savory sauce, making it a true delight for the taste buds.

Estimated Cooking Difficulty: ★★★☆☆

Essential Ingredients and Tools

• Pork belly with skin
• Red fermented bean curd (Xiangheng brand rose-flavored fermented bean curd recommended)
• Rock sugar
• Dark soy sauce
• Cooking wine
• Green onions (optional)
• Ginger
• Water
• Cooking oil

Calculations

Before each preparation, determine how many servings you wish to make. One serving is approximately enough for 2 people.

Per serving:

• Pork belly with skin: 400 g
• Red fermented bean curd: 30 g (about 2 cubes)
• Fermented bean curd juice: 15 ml
• Rock sugar: 25 g
• Dark soy sauce: 5 ml
• Cooking wine: 15 ml
• White part of green onion: 15 g
• Chopped green onion: 5 g
• Ginger: 10 g
• Water: 500 ml
• Cooking oil: 10 ml

Instructions

• Cut the pork belly into small cubes, approximately 2.5 cm in length and width.
• Add cooking wine and ginger slices to cold water. Place the pork belly in the pot, bring to a boil over medium heat, then remove and set aside.
• Mash the red fermented bean curd cubes and juice into a paste. Mix in rock sugar and dark soy sauce to create the sauce.
• Heat the wok with cold oil, sauté the white part of the green onion and ginger until fragrant. Add the pork cubes and stir-fry until golden brown.
• Pour in the fermented bean curd sauce, stir to coat evenly, add hot water, and simmer.
• Simmer on low heat for 40 minutes.
• Increase heat to reduce the sauce. Turn off the heat when the sauce bubbles with thick, fish-eye-like bubbles.

Additional Notes

• Single-crystal rock sugar is recommended.
• The fermented bean curd provides sufficient saltiness and umami; no additional salt is needed.
• While reducing the sauce on high heat, constantly shake the wok to prevent sticking.
• Reference: 【Step-by-step Photos】How to Make Fermented Bean Curd Pork | Steps | Recipe | Xiachufang

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.