Red Fermented Bean Curd Braised Pork Belly is a classic Cantonese dish. Compared to regular braised pork belly, it has a unique aroma and a glossy red color from the fermented bean curd. The pork belly is braised until tender and flavorful—fatty but not greasy, lean but not dry. It’s absolutely perfect with steamed rice.
🌴 Ingredients:
· 500g pork belly (skin-on, with three distinct layers, even fat and lean)
· 2 cubes red fermented bean curd (plus 2 tbsp of its liquid, mashed and mixed)
· 4 slices of ginger
· 1 stalk scallion (cut into sections)
· 2 star anise
· 2 bay leaves
🌴 Seasonings:
· 15g rock sugar (for caramelizing)
· 1 tbsp light soy sauce (about 10ml)
· 1/2 tbsp dark soy sauce (about 5ml, for color)
· 2 tbsp cooking wine (about 20ml)
· A pinch of salt (optional; the fermented bean curd and soy sauce are already salty)
· Cooking oil, as needed
🌴 Instructions:
- Blanch the Pork Belly
Blanch the whole pork belly in cold water with ginger, scallion, and cooking wine. Bring to a boil, skim off the foam, and cook for 15 minutes until a chopstick can easily pierce through. Remove, let cool, and cut into 3cm cubes. ⚠️ Note: Blanching the whole piece first keeps the cubes neat and prevents them from crumbling. Rinse with warm water so the meat doesn’t get tough. - Render the Fat
Heat a pan without oil. Add the pork belly and stir-fry over medium-low heat until both sides are slightly golden and some fat is rendered. Remove the pork and discard the excess oil, leaving a little in the pan. ⚠️ Note: Don’t skip this step. Rendering the fat is the soul of this dish—it’s what makes it rich but not greasy. - Caramelize the Sugar
With the remaining oil in the pan, add the rock sugar and stir over low heat until it melts and turns amber or dark red. Immediately add the pork belly and stir-fry quickly to coat each piece evenly. ⚠️ Note: Keep the heat low and don’t burn the sugar, or the whole dish will taste bitter. - Add the Aromatics and Sauce
Add the ginger, scallion, star anise, and bay leaves. Stir-fry over low heat until fragrant. Add the mashed red fermented bean curd and its liquid. Stir-fry for 1-2 minutes until the pork is well coated. ⚠️ Note: The red fermented bean curd is the soul of this dish. I’ve tried using less, and it tasted just like regular braised pork—missing that unique aroma. - Braise the Pork
Add the light soy sauce, dark soy sauce, and cooking wine. Stir well. Pour in enough boiling water to cover the pork (use boiling water, or the meat will become tough). Bring to a boil, then reduce to low heat, cover, and simmer for 40-50 minutes. ⚠️ Note: Add enough water at once. If you must add more, use boiling water. - Reduce and Serve
Once the pork is tender, taste and add a pinch of salt if needed (the fermented bean curd and soy sauce are already salty). Turn to high heat to reduce the sauce, stirring constantly until it thickens and coats the meat. Serve hot. ⚠️ Note: Don’t reduce the sauce too much; leave some to pour over rice.
💡 More Rich and Tender Pork Dishes:
If you enjoy this red fermented bean curd braised pork belly, you should also try my [Braised Pork Belly] for another incredibly savory and satisfying dish.
Want to explore more? Check out my full [Main Dishes] category!
💡 Tips:
The key to this dish is “render first, braise later, and let the red fermented bean curd shine.” Rendering the fat keeps the dish from being greasy. Use 2 cubes of red fermented bean curd for that rich, fermented aroma. Add boiling water all at once for braising. Finally, reduce the sauce and leave some for the rice—it’s unbeatable.
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