Soybean Curd Pork

Soybean Curd Pork

Soybean Curd Pork is a home-style meat dish. This is a classic Jiangnan home-style dish. Ingredients and step-by-step instructions are below, with notes for home cooking.

Ingredients

  • Pork belly with skin
  • Red fermented bean curd (Hong Fermented Tofu) (Recommendation: Xianheng Brand Rose Fermented Tofu)
  • Rock sugar
  • Light soy sauce (for color)
  • Cooking wine
  • Green onions (optional)
  • Ginger
  • Water
  • Cooking oil

Steps

  1. Cut the pork belly into small pieces, approximately 2.5 cm in length and width.
  2. Add cooking wine and ginger slices to cold water. Place the pork belly in and slowly bring to the boil, then remove.
  3. Mash the Hong fermented bean curd pieces and the liquid into a paste. Add rock sugar and light soy sauce to create the marinade.
  4. Heat the pan with oil. Sauté the scallions and ginger until fragrant, then add the pork pieces and stir-fry until golden brown.
  5. Pour in the fermented bean curd sauce and stir-fry to mix. Add water and simmer.
  6. Simmer over low heat for 40 minutes.
  7. Increase heat to high to reduce the sauce. Turn off the heat when the sauce has thickened and fine bubbles resembling fish eyes appear.

Notes

This is a classic Jiangnan home-style dish. Braised with red fermented bean curd, the pork has a translucent red appearance like amber and the meat is tender enough to melt in your mouth. The interplay of salty, sweet, wine, and soybean flavors unfolds on the tongue layer by layer. Rich in high-quality protein and B-Vitamins, it becomes more digestible after slow stewing.

The cooking process requires patience in controlling the heat and reducing the sauce, making it somewhat challenging for beginners. Estimated preparation time is about 1 hour.

Estimations:
Each time you start cooking, determine how many portions you plan to make. One portion is approximately enough for 2 people.

Per serving:

- Pork belly with skin 400 g
- Red fermented bean curd 30 g (approx. 2 blocks)
- Fermented bean curd liquid 15 ml
- Rock sugar 25 g
- Light soy sauce 5 ml
- Cooking wine 15 ml
- White part of green onion 15 g
- Green onion (chopped) 5 g
- Ginger 10 g
- Water 500 ml
- Cooking oil 10 ml

- It is recommended to use single crystal rock sugar.
- The fermented bean curd naturally has a salty and savory flavor; do not add extra salt.
- While reducing the sauce over high heat, constantly shake the pot to prevent it from sticking to the bottom.
- Reference: [【Step-by-step Pictures】How to make Soybean Curd Pork](https://www.xiachufang.com/recipe/102507/)

If you encounter problems or ideas for improvement while following this guide, please submit an Issue or Pull Request.

More in this category