家乡南肉
This home-style dish features pork belly braised with fermented red bean curd (nan ru), resulting in tender, succulent meat with a reddish glaze and savory flavor. A nostalgic taste of home.
Ingredients
12 items- pork belly 500g
- fermented red bean curd (nan ru) 3 pieces
- cooking wine 2 tbsp
- light soy sauce 1 tbsp
- dark soy sauce 1 tbsp
- rock sugar 30g
- ginger 3 slices
- spring onions 2 stalks
- star anise 2
- cinnamon stick 1 small piece
- salt to taste
- cooking oil 1 tbsp
Nutrition
Steps （7 steps）
Wash the pork belly and cut into 3cm cubes. Place in cold water, bring to a boil over high heat and blanch for 3 minutes, skimming off the foam. Drain well.
Heat oil in a pot over low heat, add rock sugar and cook until it melts into a deep amber color. Quickly add the pork and stir-fry to coat evenly.
Add ginger, spring onions, star anise, and cinnamon stick, stir-fry over medium heat until fragrant. Add mashed fermented bean curd and its liquid, and cooking wine, stir well.
Add light and dark soy sauce, stir to color. Pour in hot water to submerge the meat, bring to a boil over high heat then reduce to low heat.
Cover and braise over low heat for 45 minutes until the meat is fork-tender.
Uncover, turn to high heat to reduce the sauce, stirring constantly to prevent sticking, about 5 minutes until the sauce thickens and coats the meat.
Transfer to a serving plate and garnish with chopped spring onions.
Tips
The fermented bean curd is quite salty, so add salt cautiously. When caramelizing sugar, use low heat to prevent burning. The meat is done when a chopstick inserts easily. Stir frequently during sauce reduction to avoid sticking.
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