Finished dish photo of Braised Pork Belly with Fermented Bean Curd Sauce ๐Ÿฅ˜

Braised Pork Belly with Fermented Bean Curd Sauce ๐Ÿฅ˜

Marinate the unique-flavored fermented bean curd sauce with pork belly to create this braised pork dish with perfect color, aroma, and taste. Super appetizing with rice ๐Ÿš. Come and try it! ๐Ÿค—

Ingredients

Fresh pork belly250g
Fermented bean curd sauce1 small spoon
Soy sauce2 small spoons
White sugar or rock sugar2 small spoons
Baking sodaA little, about 0.5g
Ginger1 small piece
Garlic2 cloves
Water400g

Steps

1

Wash and slice the pork belly

undefined 1
Click to enlarge
2

This is the fermented bean curd sauce, ginger slices, and garlic cloves

undefined 2
Click to enlarge
3

Fry the pork belly in a non-stick pan until golden brown

undefined 3
Click to enlarge
4

Fry both sides until golden brown. This helps render the fat, making the meat crispy and tasty. The rendered lard can be used for cooking other dishesโ€”very fragrant! ๐Ÿ˜‹

undefined 4
Click to enlarge
5

Place the fried meat in a clay pot. Add 1 small spoon of fermented bean curd sauce, 2 small spoons of soy sauce, 2 small spoons of white sugar, and a little baking soda (skip if you don't like it). Marinate the meat evenly.

undefined 5
Click to enlarge
6

Add about 400g of water, ginger slices, and garlic. Cover and cook until the meat becomes tender.

undefined 6
Click to enlarge
7

Simmer over medium-low heat for about 30 minutes until it looks like this ๐Ÿ‘. Stir occasionally with chopsticks to prevent burning.

undefined 7
Click to enlarge
8

A video captures the steaming effect better. Can you hear the sizzling? ๐Ÿ˜œ

undefined 8
Click to enlarge
9

Plate and serve โœŒ๏ธ. Smell the aromaโ€”it's mouthwatering! ๐Ÿ˜„ Come and taste it! ๐Ÿ˜‹

undefined 9
Click to enlarge

Cooking Tips

Wash and slice the pork belly, then fry in a pan until golden. Add seasonings and marinate briefly for better flavor. Baking soda softens the meatโ€”use just a little, as too much can make it bitter. Skip it if you prefer. Add more water and simmer until the meat is tender. Control the heat to avoid burning.