Chaozhou Fermented Bean Curd Braised Pork Belly
If you want to enjoy your meals with big bites, side dishes are a must. This braised pork belly dish is so irresistible that even my picky daughter, who doesn’t usually eat meat, can't stop eating it. The recipe is very simple, with virtually no difficulty. If you feel like eating it, just give it a try!
Ingredients
Steps
Prepare the unique Chaozhou fermented bean curd sauce (not sure if it's available elsewhere, but it's only sold by Chaozhou locals). I used about three tablespoons for one strip of pork belly, adjusting the amount of sauce according to the meat to ensure the whole piece of pork belly gets marinated.
Wash the scallion, ginger, and garlic, and chop them into sections for marination.
Wash the pork belly and cut it into sections for easier marination.
Combine scallion, ginger, garlic, fermented bean curd sauce, pork belly, one small tablespoon of soy sauce, and a little salt. Since the fermented bean curd sauce is already salty, only a minimal amount of soy sauce and salt is needed. In fact, you can skip them altogether. If you’re concerned about flavor, just add a tiny bit. Mix all the ingredients in a pot and marinate for 30 minutes, flipping occasionally to ensure even absorption.
Heat oil in a pan until it's about 70% hot, then add the pork. Fry over low heat until both sides are slightly crispy. Be mindful of the heat and keep flipping the pieces. Overcooking will ruin the flavor.
Serve hot. It’s aromatic and pairs perfectly with rice. 😁 One person could easily eat two large bowls of rice with this!