Steamed Pork Jowl with Fermented Red Bean Curd南乳蒸豬頸肉
A classic Cantonese home-style dish featuring tender pork jowl marinated in savory red fermented bean curd, then steamed to perfection. The fermented bean curd imparts a unique umami and slightly sweet flavor to the pork, making it incredibly aromatic and delicious.
01Ingredients
- 300g pork jowl, thinly sliced
- 2 blocks red fermented bean curd (nam yue), mashed
- 1 tbsp fermented bean curd liquid
- 1 tbsp Shaoxing wine
- 1 tsp sugar
- 1/2 tsp white pepper
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 2 slices ginger, julienned
- 1 stalk green onion, chopped (for garnish)
Nutrition (per serving)412kcal
- Protein28.5g
- Carbs4.2g
- Fat31g
Fiber 0.3 gSodium 680 mg
02Steps
- In a bowl, combine the mashed red fermented bean curd, fermented bean curd liquid, Shaoxing wine, sugar, white pepper, cornstarch, and vegetable oil. Mix well to form a marinade.
- Add the thinly sliced pork jowl to the marinade. Ensure all slices are well coated.
- Add the julienned ginger to the pork jowl and mix. Marinate for at least 15 minutes, or up to 30 minutes for deeper flavor.
- Arrange the marinated pork jowl evenly on a heatproof plate.
- Bring water in a steamer to a rolling boil.
- Carefully place the plate with pork jowl into the steamer.
- Steam for 15-20 minutes, or until the pork jowl is cooked through and tender.
- Carefully remove the plate from the steamer.
- Garnish with chopped green onion before serving.
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