I prepared two versions of Belly Pork in Fermented Chilli Beancurd. One is the pan-fried version. This pan fried belly pork is then braised with carrots resulting in a saucy braised version.
The taste of fermented beancurd is unique. I added a little sugar to balance the saltiness of the fermented beancurd. With the addition of cooking wine, the pan fried Belly Pork in Fermented Chilli Beancurd is delicious. If you like sauce, then the braised version will certainly satisfy.
INGREDIENTS
- 500 gm belly pork (cut into chunks)
- 2 cloves of garlic (chopped)
- 1 piece of fermented chilli bean curd (mashed)
- 1 tsp sugar
- 1 tbsp cooking wine
- 1 tablespoon of rice bran oil
- 1/2 cup water
- 1 carrot (cut into thick slices)
METHOD
- Mix together garlic, fermented chilli bean curd, sugar and cooking wine.
- Add belly pork and massage the mixture into the belly pork.
- Cover with cling film and leave to marinate, for at least 2 hours, preferably overnight.
PAN-FRIED VERSION
- Heat 1 tablespoon of oil in a cast iron pan.’
- Add marinated belly pork in a single layer and leave it to fry for 10 minutes or till slightly charred.
- Flip the pork over to the other side and allow it to fry for another 10 minutes or till slightly charred.
- Remove and serve with steamed rice.
BRAISED VERSION
- Place pan-fried belly pork into a saucepan.
- Add 1/2 cup of water and bring to the boil, then lower heat and simmer for 30 mins or until the sauce thickens.
- Remove and serve with steamed rice.
