Red Fermented Tofu Pork Belly
Red fermented tofu pork belly brings together selected pork belly and red fermented tofu in a tender duet. The tofu’s distinctive wine and bean aroma seeps into the meat’s grain, and slow braising turns it into an amber softness. Melt-in-your-mouth pork wrapped in a lightly sweet, savory sauce—truly a feast for the palate.
Ingredients and Tools
- Skin-on pork belly
- Red fermented tofu (recommended: Xianheng brand rose fermented tofu)
- Rock sugar
- Dark soy sauce
- Cooking wine
- Scallion (optional)
- Ginger
- Water
- Cooking oil
Measurements
- Skin-on pork belly 400 g
- Red fermented tofu 30 g (about 2 pieces)
- Fermented tofu brine 15 ml
- Rock sugar 25 g
- Dark soy sauce 5 ml
- Cooking wine 15 ml
- Scallion white 15 g
- Chopped scallion 5 g
- Ginger 10 g
- Water 500 ml
- Cooking oil 10 ml
Steps
- Cut pork belly into 2.5 cm cubes
- Put cooking wine and ginger slices in cold water, add pork belly and heat; once the water boils, remove the pork
- Mash the rose fermented tofu and its brine into a paste; add rock sugar and dark soy sauce to make a sauce
- Heat a wok with cold oil, sauté scallion and ginger until fragrant, add pork and stir-fry until golden
- Pour in the fermented tofu sauce, stir evenly, add hot water, and simmer
- Simmer over low heat for 40 minutes
- Reduce over high heat; when the sauce bubbles with thick fish-eye bubbles, turn off the heat
Notes
- Use single-crystal rock sugar
- Fermented tofu is already salty and savory, so no extra salt is needed
- When reducing over high heat, keep shaking the pan to prevent sticking
- Reference: [Step photos] Fermented Tofu Pork Belly Recipe_ Fermented Tofu Pork Belly Steps_ Recipe_ Xiachufang. If you follow this guide and find issues or improvements, please submit an Issue or Pull request.