Rose Pork with Fermented Tofu

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!

38 Minutes
Medium
4 servings

Ingredients

Metric US
4 serving

Main Ingredients

🥩
pork belly
500g

The aromatics

🧅
fermented bean curd
4 pieces

The sauce & seasonings

🧂
beer
300ml
🧂
soy sauce
2 tbsp
🧂
rock sugar
2 tbsp
🧂
red yeast powder
1 tsp

Instructions

1. Step 1

Step 1
Cut the pork belly into cubes.

2. Step 2

Step 2
Heat oil in a pot over low heat and fry the pork belly until the fat is released and the surface is colored.

3. Step 3

Step 3
Pour in beer.

4. Step 4

Step 4
Pour in fermented bean curd liquid and stir-fry evenly with soy sauce.

5. Step 5

Step 5
Add hot water to cover the pork belly, then add rock sugar and red yeast powder, and cook until the sauce thickens over medium heat after boiling.

6. Step 6

Step 6
The fat is flowing with oil, but it smells very fragrant.

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