SUPER Healthy Chinese cuisine without added oil.
Fermented Bean Curd makes this dish amazing, and it tastes so DELICIOUS!
Pork belly with Fermented Bean Curd
I tried this dish for the first time, but it turned out to be amazing and so DELICIOUS. I didn’t add a drop of oil throughout. The natural fat of pork belly made this dish full of aroma and mixed with garlic sprouts making this taste FABULOUS!
Pork belly with preserved bean curd is an excellent Chinese cuisine with Dan Dan noodles. It is a Taiwanese cuisine I like very much. The flavor of preserved bean curd is very rich, and it is a seasoning that often appears in Chinese cuisine.
The ingredients of this cuisine are also very simple today. I didn’t add any oil throughout the whole process. All the fat comes from the natural pork belly slices, and these stir-fried pork belly slices are very delicious. I highly recommend it to pork dishes lovers.
I use hot pot pork slices for the pork belly slices. (This means you do n’t need to cut it yourself, just buy hot pot pork slices to cook) You can easily get them in any supermarket. You only need to cut small slices and then go directly to the pan. It is a very simple, fast, and delicious Chinese home cooking. It is also full of my favorite Taiwanese flavor 🙂
What Is Fermented Bean Curd？
Fermented bean curd, also called fermented tofu, bean cheese, or tofu cheese, comes in both a white variety and a red variety, and it’s pretty foreign to the average American home cook. Other names include preserved bean curd or wet bean curd.
Fermented bean curd (fǔrǔ, 腐乳) is a type of preserved tofu made with fresh bean curd (tofu), salt, rice wine, and other flavorings. For people of Cantonese origin, the pronunciation is “foo yee.”
In China, you can buy pieces fresh from markets, but here in the U.S, it is sold as small cubes in jars of brine.
Fermented bean curd is not used as the main protein but as a flavor agent or seasoning. The flavor is salty, subtly sweet, and many say, faintly cheesy.
Pork belly with Fermented Bean Curd
10
minutesIngredients
Pork belly Slices 200g
1 garlic green
1 chili (sliced)
1 piece of fermented bean curd
Garlic slices 10g
seasoning
Rice wine 15c.c.
Ground pepper
Directions
- Cut garlic green into oblique slices, separating white and green parts.
- Mix all seasonings with fermented bean curd.
- Heat the pork and put in all pork belly slices, fry it until the pork oil comes from pork belly and it turns slightly brown, and add garlic green white parts, sliced chilli, and sliced garlic to saute.
- Finally, pour the sauce and stir it with garlic green green parts to complete this cuisine.
Notes
- After cut garlic green, separate the green part from the white part, because the green part is easy to cook, so put it in the last step, the white part needs extra more saute time.
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