Fu Ru Rou (braised Pork Belly With Fermented Bean Curd)

Fu Ru Rou, also known as Braised Pork Belly with Fermented Bean Curd, is a classic dish from Guangxi Cuisine. The combination of tender pork belly and the unique flavor of fermented bean curd makes this dish a favorite among many.

Non Vegetarian Main Course Guangxi Chinese Cuisine Pork Braised
Fu Ru Rou (braised Pork Belly With Fermented Bean Curd)

Ingredients

  • 1.5 lbs pork belly, cut into 1-inch cubes
  • 3 cubes fermented bean curd
  • 2 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tbsp sugar
  • 1 tsp five-spice powder
  • 3 slices ginger
  • 2 cloves garlic, minced
  • 2 cups water

Instructions

  1. In a bowl, mash the fermented bean curd with a fork and mix in the soy sauce, Shaoxing wine, sugar, and five-spice powder.
  2. Heat a wok or large skillet over medium heat and add the pork belly cubes. Cook until the fat has rendered and the pork is browned.
  3. Add the ginger and garlic to the pork and stir-fry for a minute until fragrant.
  4. Pour in the fermented bean curd mixture and stir to coat the pork evenly.
  5. Pour in the water and bring to a boil. Then reduce the heat to low, cover, and simmer for 45 minutes to 1 hour, or until the pork is tender.
  6. Uncover the wok or skillet and turn up the heat to reduce the sauce until it thickens.
  7. Serve the Fu Ru Rou hot with steamed rice.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
20g
Fat
28g
Carbohydrates
2g

Supplies

Wok or large skillet Cutting board Knife Bowl Fork

Tools

Stove

Serving suggestions

Fu Ru Rou pairs well with steamed rice and stir-fried vegetables.

Tips & tricks

For extra flavor, marinate the pork belly in the fermented bean curd mixture for a few hours before cooking.

Cost

$15