Fermented bean curd pork, or *ru mei bao rou*, is a flavorful Chinese dish that tenderizes meat with savory fermented tofu. Here’s a concise guide to making it:
Ingredients: 500g pork belly (cut into thin slices), 3-4 fermented bean curd cubes (mashed), 1 tbsp soy sauce, 1 tsp sugar, 1 minced garlic clove, 1 sliced green onion, 2 tbsp oil, and a pinch of white pepper.
Steps:
1. Marinate the pork: Mix mashed fermented bean curd, soy sauce, sugar, garlic, and white pepper in a bowl. Add pork slices, ensuring each piece is coated. Let it marinate for 20 minutes.
2. Stir-fry: Heat oil in a wok or pan over medium-high heat. Add marinated pork and stir-fry until the pork changes color (about 3-4 minutes).
3. Simmer: Reduce heat, cover, and simmer for 5-7 minutes until the pork is tender.
4. Garnish and serve: Uncover, increase heat slightly to thicken the sauce, then sprinkle with green onions. Serve hot with rice.
Tips: For a richer taste, use red fermented bean curd. Adjust saltiness as fermented tofu varies in sodium. This dish pairs perfectly with steamed rice, offering a umami-packed, comforting meal. Enjoy!
fried pork with fermented bean curd"
fried pork with fermented bean curd"
fried pork with fermented bean curd"
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