Stir-Fry Red Bean Curd Pork Belly is a simple dish which is full of home flavour, it has a special sauce flavour that just makes you smile—it’s my absolute favourite dish!
The few main ingredients need to make this dish are Chinese red bean curd (nam yue), shallots and dark soy sauce. When you mix them together, it’s like fireworks in your mouth—so tasty and delicious that everyone who tries it falls in love!
The Chinese fermented red bean curd is made from soybeans and fermented with red yeast, giving it that reddish colour and a taste that’s a little bit sweet, a little bit rich, and oh-so-yummy. It is like the secret ingredient that makes this dish extra special. And then there’s the shallot, which adds a unique smell that makes everything even better. Last but not least, dark soy sauce adds colour and flavour, making the dish even more delicious.
CHINESE VERSION: 炒南乳三层肉
The steps for making Stir-Fry Red Bean Curd Pork Belly is similar to Stir-Fry Dark Soy Sauce Pork Belly. You start by slicing up the pork into thin pieces, but you don’t need to marinate it! Then you sauté the shallots until they’re nice and fragrant, followed by adding the red fermented bean curd to bring out its delicious aroma. Next, toss in the pork slices and cook them until the outer layer are cooked. Then, add some water and let everything simmer until the pork is tender. As you cook, the unique flavours of the red fermented bean curd and the aroma of the shallots mix together with the pork, creating a dish that smells and looks amazing! Lastly, cook over higher heat until the sauce dries up and the meat looks glossy, and they’re perfectly done.
This simple stir-fry isn’t just tasty—it’s also a work of art! By mixing and cooking the red fermented bean curd, shallots, and dark soy sauce just right, you end up with a dish that’s delicious and good for both cozy family dinner or hosting a fancy dinner party. It is sure to bring a smile to everyone’s face. It’s a classic dish that never goes out of style!
Reminders:
- Wash the meat with water before cutting, then absorb excess water from the meat using kitchen towels.
- Cook the stir-fried meat on medium to medium-high heat. When adding other ingredients, lower the heat of the stove first to prevent burning. Increase the heat again after adding the ingredient to maintain cooking temperature.
- During the 20 minutes of simmering, open the lid occasionally and give the meat a few stir.
These steps should help ensure that your stir-fried meat turns out delicious and well-cooked without burning.
Stir-Fry Red Bean Curd Pork Belly (Stir-Fry Nam Yue Pork Belly) | MyKitchen101en
Serve: 5
Ingredients for Stir-Fry Red Bean Curd Pork Belly :
- 500 g skinless pork belly
- 40 g red bean curd (nam yue)
- 2 ½ tbsps cooking oil
- 30 g shallot (sliced)
- 1 tsp dark soy sauce
- 5 tsps sugar
- 135 g hot water
Directions:
1 Cut skinless pork belly into small thin slices. (Reminder: Clean the meat with water and dry it up using kitchen towels before cutting.)
2 Mash red bean curd (nam yue) cube with spoon.
3 Preheat cooking oil over medium heat in non-stick wok, add in shallot, cook until fragrant.
4 Add in red bean curd, cook until fragrant.
5 Add in sliced pork belly, cook until the outer layer is cooked. (Reminder: Lower the heat of the stove first before adding in meat to prevent the garlic in the wok from charring, return to higher heat after adding the meat. Spread the meat in a single layer, let the bottom cook first before turning over.)
6 Add in dark soy sauce and sugar, mix well.
7 Add in hot water, bring to the boil, reduce to medium-low heat, put on the lid and simmer for 20 minutes, until the meat is tender. (Reminder: Stir the meat 1-2 times in between cooking.)
8 After 20 minutes, the meat is tender. Turn to medium-high heat, cook until the sauce has dried up, oil is split and the meat is shiny. Transfer the Stir-Fry Red Bean Curd Pork Belly to a dish, discard the excess oil in the wok.
Stir-Fry Red Bean Curd Pork Belly (Stir-Fry Nam Yue Pork Belly)
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Ingredients
Ingredients:
- 500 g skinless pork belly
- 40 g red bean curd nam yue
- 2 ½ tbsps cooking oil
- 30 g shallot sliced
- 1 tsp dark soy sauce
- 5 tsps sugar
- 135 g hot water
Instructions
Directions:
- Cut skinless pork belly into small thin slices.
- Mash red bean curd (nam yue) cube with spoon.
- Preheat cooking oil over medium heat in non-stick wok, add in shallot, cook until fragrant. Add in red bean curd, cook until fragrant.
- Add in sliced pork belly, cook until the outer layer is cooked. (Reminder: Spread the meat in a single layer, let the bottom cook first before turning over.)
- Add in dark soy sauce and sugar, mix well.
- Add in hot water, bring to the boil, reduce to medium-low heat, put on the lid and simmer for 20 minutes, until the meat is tender.
- After 20 minutes, the meat is tender. Turn to medium-high heat, cook until the sauce has dried up, oil is split and the meat is shiny. Transfer the Stir-Fry Red Bean Curd Pork Belly to a dish, discard the excess oil in the wok.
Video
Notes
- Wash the meat with water before cutting, then absorb excess water from the meat using kitchen towels.
- Cook the stir-fried meat on medium to medium-high heat. When adding other ingredients, lower the heat of the stove first to prevent burning. Increase the heat again after adding the ingredient to maintain cooking temperature.
- During the 20 minutes of simmering, open the lid occasionally and give the meat a few stir.
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