Fermented Bean Curd Braised Pork Belly You Can Make with Ease, No Caramel Required
With the Spring Festival approaching, quickly learn this Fermented Bean Curd Braised Pork Belly dish to amaze your parents during New Year. Simple ingredients, flexible preparation, and guaranteed success on the first try!
Ingredients
Steps
Cut the pork belly into cubes the size of mahjong tiles, place in a pot of cold water, add scallion, ginger, and cooking wine to blanch. Once the water boils, skim off the foam and remove the pork.
Without adding oil, place the pork in a pot to stir-fry. Render out the fat, then add the rock sugar and stir until melted. Add all the spices along with the scallion and ginger, and stir until fragrant.
Add hot water to fully submerge the ingredients. Use more water rather than less. Then add 4 tablespoons of fermented bean curd sauce. I used pure fermented bean curd sauce, but you can also use fermented bean curd cubes. Mix thoroughly, bring to a boil, reduce to low heat, and cover to simmer for at least 1.5 hours.
Each pot behaves differently. After simmering for 1.5 hours, you can taste the pork to see if it has reached your desired texture. If it's to your liking, remove the spices and scallion, then turn up the heat to reduce the sauce.
Super tender and tempting! Give it a try now!