Braised pork in fermented bean sauce is a beloved Chinese dish, celebrated for its tender meat and rich, savory flavor. Here’s a simple guide to recreate it at home.
Ingredients: 500g pork belly (cut into 2cm cubes), 2-3 tablespoons fermented bean sauce (doubanjiang), 3 tablespoons sugar, 1 tablespoon soy sauce, 1 cup water, 2 star anise, 1 cinnamon stick, 3 slices ginger, 2 cloves garlic, and green onions for garnish.
Steps:
1. Prepare the pork: Blanch cubed pork in boiling water for 2 minutes to remove impurities. Drain and set aside.
2. Sauté the sauce: Heat 1 tablespoon of oil in a wok. Add sugar and stir over medium-low heat until caramelized.
3. Cook the pork: Toss the blanched pork in the caramel, then add fermented bean sauce, soy sauce, ginger, garlic, star anise, and cinnamon. Stir-fry until the pork is evenly coated.
4. Braise: Pour in water, bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours, or until the pork is fork-tender.
5. Thicken and serve: Uncover, increase heat slightly, and simmer until the sauce thickens. Garnish with chopped green onions.
Serve hot with steamed rice to savor the melt-in-your-mouth texture and umami-rich sauce. Enjoy this hearty, homemade delicacy!
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