Braised Pork Belly in Fermented Red Bean Curd Sauce
Braised pork belly is always a favorite dish on the table! Today, let's try braised pork belly with fermented red bean curd sauce! Simple to make! Rich but not greasy, melts in your mouth 🤤, and leaves a unique aroma of fermented red bean curd! A must-have for rice! 1 tablespoon = 15ml 1 teaspoon = 5ml
Ingredients
Steps
Appealing color, bright and red! Infused with the aroma of fermented red bean curd 🥰
Simmer over low heat for one hour until tender and melts in your mouth!
Ready to start cooking!
Clean the pork belly and cut it into chunks. Put it in cold water, and add sliced ginger, scallions, and a bit of cooking wine to blanch.
Turn off the heat as soon as it comes to a boil.
Rinse thoroughly with hot water.
Prepare the sauce and spices.
Add two tablespoons of oil to the pan and fry the pork belly until it releases some oil.
Add ginger, garlic, and spices. Stir-fry until aromatic.
Pour in the sauce.
Stir-fry evenly!
Add stock or water and one scallion knot. Bring to a boil over high heat, then simmer over low heat for 50 minutes to an hour. Keep an eye on it towards the end to prevent it from drying out!
After one hour, a delicious dish is ready!
Ready to serve! Sprinkle with scallions! It's a feast for the eyes, nose, and palate 🤤🥰
The best part is using the braising sauce to mix with rice! The ultimate companion for rice 😄👍