# How to Make Fermented Bean Curd Pork

Fermented Bean Curd Pork features a harmonious blend of pork belly and red fermented bean curd. The unique aroma of wine and soybeans from the fermented curd permeates the meat fibers, slowly simmering into a tender, amber-hued delicacy. The meat melts in your mouth, coated in a slightly sweet, savory sauce, making it a true delight for the taste buds.

Estimated Cooking Difficulty: ★★★☆☆

## Essential Ingredients and Tools

- Pork belly with skin
- Red fermented bean curd (Xiangheng brand rose-flavored fermented bean curd recommended)
- Rock sugar
- Dark soy sauce
- Cooking wine
- Green onions (optional)
- Ginger
- Water
- Cooking oil

## Calculations

Before each preparation, determine how many servings you wish to make. One serving is approximately enough for 2 people.

Per serving:

- Pork belly with skin: 400 g
- Red fermented bean curd: 30 g (about 2 cubes)
- Fermented bean curd juice: 15 ml
- Rock sugar: 25 g
- Dark soy sauce: 5 ml
- Cooking wine: 15 ml
- White part of green onion: 15 g
- Chopped green onion: 5 g
- Ginger: 10 g
- Water: 500 ml
- Cooking oil: 10 ml

## Instructions

- Cut the pork belly into small cubes, approximately 2.5 cm in length and width.
- Add cooking wine and ginger slices to cold water. Place the pork belly in the pot, bring to a boil over medium heat, then remove and set aside.
- Mash the red fermented bean curd cubes and juice into a paste. Mix in rock sugar and dark soy sauce to create the sauce.
- Heat the wok with cold oil, sauté the white part of the green onion and ginger until fragrant. Add the pork cubes and stir-fry until golden brown.
- Pour in the fermented bean curd sauce, stir to coat evenly, add hot water, and simmer.
- Simmer on low heat for 40 minutes.
- Increase heat to reduce the sauce. Turn off the heat when the sauce bubbles with thick, fish-eye-like bubbles.

## Additional Notes

- Single-crystal rock sugar is recommended.
- The fermented bean curd provides sufficient saltiness and umami; no additional salt is needed.
- While reducing the sauce on high heat, constantly shake the wok to prevent sticking.
- Reference: [【Step-by-step Photos】How to Make Fermented Bean Curd Pork | Steps | Recipe | Xiachufang](https://www.xiachufang.com/recipe/102507/)

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.