Braised Pork Belly with Radish and Fermented Bean Curd 腐乳蘿蔔燉五花肉

This classic Cantonese braised dish combines tender pork belly with crisp radish in a savory fermented bean curd sauce. The fermented bean curd imparts a distinctive umami depth and slight saltiness, while the radish absorbs the rich broth and becomes tender yet maintains its texture. Slow braising allows all flavors to meld beautifully.

Nutrition (per serving)

Ingredients

• 700g pork belly
• 400g white radish
• 3 blocks fermented bean curd
• 3tbsp fermented bean curd juice
• 2tbsp soy sauce
• 1tbsp dark soy sauce
• 1tbsp sugar
• 4 slices ginger
• 3 cloves garlic
• 2 stalks scallion
• 1 whole star anise
• 1 whole dried chili
• 800ml chicken stock
• 1tbsp vegetable oil
• 1tbsp Shaoxing wine

Steps

1. Bring a pot of water to boil. Blanch pork belly for 5 minutes to remove impurities. Drain and rinse with cold water.
2. Heat vegetable oil in a clay pot or heavy-bottomed pot over medium-high heat. Add ginger and garlic, stir-fry until fragrant.
3. Add blanched pork belly and stir-fry for 2 minutes to seal the surface.
4. Add Shaoxing wine and scrape up any browned bits from the bottom of the pot.
5. Mix fermented bean curd, fermented bean curd juice, soy sauce, dark soy sauce, and sugar in a small bowl.
6. Pour the fermented bean curd mixture into the pot and stir well to coat the pork.
7. Add chicken stock, star anise, and dried chili. Bring to a boil.
8. Cover the pot and reduce heat to low. Simmer for 45 minutes until pork is tender.
9. Add radish cubes and scallion segments. Stir gently.
10. Cover again and continue simmering for 20 minutes until radish is tender.
11. Taste the broth and adjust seasoning if needed. Serve hot with steamed rice.

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