Braised Pork Belly with Radish and Fermented Bean Curd腐乳蘿蔔燉五花肉
This classic Cantonese braised dish combines tender pork belly with crisp radish in a savory fermented bean curd sauce. The fermented bean curd imparts a distinctive umami depth and slight saltiness, while the radish absorbs the rich broth and becomes tender yet maintains its texture. Slow braising allows all flavors to meld beautifully.
01Ingredients
- 700g pork belly
- 400g white radish
- 3 blocks fermented bean curd
- 3tbsp fermented bean curd juice
- 2tbsp soy sauce
- 1tbsp dark soy sauce
- 1tbsp sugar
- 4 slices ginger
- 3 cloves garlic
- 2 stalks scallion
- 1 whole star anise
- 1 whole dried chili
- 800ml chicken stock
- 1tbsp vegetable oil
- 1tbsp Shaoxing wine
Nutrition (per serving)520kcal
- Protein28.5g
- Carbs8.2g
- Fat40.1g
Fiber 1.2 gSodium 1180 mg
02Steps
- Bring a pot of water to boil. Blanch pork belly for 5 minutes to remove impurities. Drain and rinse with cold water.
- Heat vegetable oil in a clay pot or heavy-bottomed pot over medium-high heat. Add ginger and garlic, stir-fry until fragrant.
- Add blanched pork belly and stir-fry for 2 minutes to seal the surface.
- Add Shaoxing wine and scrape up any browned bits from the bottom of the pot.
- Mix fermented bean curd, fermented bean curd juice, soy sauce, dark soy sauce, and sugar in a small bowl.
- Pour the fermented bean curd mixture into the pot and stir well to coat the pork.
- Add chicken stock, star anise, and dried chili. Bring to a boil.
- Cover the pot and reduce heat to low. Simmer for 45 minutes until pork is tender.
- Add radish cubes and scallion segments. Stir gently.
- Cover again and continue simmering for 20 minutes until radish is tender.
- Taste the broth and adjust seasoning if needed. Serve hot with steamed rice.
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