Oil-free Fermented Bean Curd Roasted Pork

Name: Oil-free Fermented Bean Curd Roasted Pork
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 750g Pork belly; 60ml Fermented bean curd juice; 1 shallot; 10g ginger; 5 cloves garlic; 15ml Soy sauce; 5g crystal sugar

by Yuchi Pink

4.9 (1)

Favorite

1

Difficulty

Easy

Time

2h

Serving

3

I like to eat braised pork with soy sauce. After all the fermented bean curd at home is eaten, there is some fermented bean curd juice left. I used it to make fermented bean curd pork. I used to make fermented bean curd pork. This time it has been improved. It is an oil-free version. Use a drop of oil, relying on the oil of the meat itself, which is healthier. Because the fermented bean curd is relatively salty in this dish, I didn't add any more salt.

Ingredients

750g Pork Belly
60ml Fermented Bean Curd Juice
1 Shallot

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10g Ginger

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5 cloves Garlic

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15ml Soy Sauce

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5g Crystal Sugar

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Oil-free Fermented Bean Curd Roasted Pork

1. Wash pork belly and cut into pieces for later use

2. Put water in the pot, put the pork belly in the cold water

3. Cook for about 2 minutes and remove, rinse off the foam and set aside

4. Heat the wok, add the pork belly that has been soaked in water and stir fry over low heat to get the oil

5. Add green onion, ginger, garlic and stir fry to create a fragrance

6. Add cooking wine and light soy sauce and stir fry evenly

7. Add fermented bean curd juice and stir-fry evenly

8. Add meat-free water, add rock sugar, boil on high heat and then turn to medium-low heat and simmer for 1 hour, and finally the juice will be collected on high heat

9. Finished product

Tips:
The fermented bean curd is very salty, so there is no need to add salt to this dish. In order to prevent the color from becoming too dark, I did not add soy sauce, only light soy sauce.