
Rose Pork with Fermented Tofu
This succulent **Braised Pork Belly with Fermented Bean Curd** is a melt-in-your-mouth dish bursting with rich, savory-sweet flavors. Tender pork belly cubes are slow-cooked until golden, then simmered in a fragrant blend of **beer, fermented bean curd, and soy sauce** for deep umami richness. The addition of **rock sugar and red yeast powder** creates a glossy, caramelized glaze that coats each piece beautifully. What makes this recipe special is the unique combination of **fermented bean curd’s tangy depth** and beer’s malty sweetness, resulting in an irresistibly aromatic dish with tender, fatty pork that practically dissolves on your tongue. Perfect served over steamed rice, this hearty braise is a comforting yet luxurious meal that’s sure to impress. The slow-cooking method ensures every bite is infused with bold, complex flavors—truly a standout dish for any occasion!
Ingredients
Main Ingredients
The aromatics
The sauce & seasonings
Instructions
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