Steamed Pork Jowl with Fermented Red Bean Curd 南乳蒸豬頸肉

A classic Cantonese home-style dish featuring tender pork jowl marinated in savory red fermented bean curd, then steamed to perfection. The fermented bean curd imparts a unique umami and slightly sweet flavor to the pork, making it incredibly aromatic and delicious.

Nutrition (per serving)

Ingredients

• 300g pork jowl, thinly sliced
• 2 blocks red fermented bean curd (nam yue), mashed
• 1 tbsp fermented bean curd liquid
• 1 tbsp Shaoxing wine
• 1 tsp sugar
• 1/2 tsp white pepper
• 1 tbsp cornstarch
• 1 tbsp vegetable oil
• 2 slices ginger, julienned
• 1 stalk green onion, chopped (for garnish)

Steps

1. In a bowl, combine the mashed red fermented bean curd, fermented bean curd liquid, Shaoxing wine, sugar, white pepper, cornstarch, and vegetable oil. Mix well to form a marinade.
2. Add the thinly sliced pork jowl to the marinade. Ensure all slices are well coated.
3. Add the julienned ginger to the pork jowl and mix. Marinate for at least 15 minutes, or up to 30 minutes for deeper flavor.
4. Arrange the marinated pork jowl evenly on a heatproof plate.
5. Bring water in a steamer to a rolling boil.
6. Carefully place the plate with pork jowl into the steamer.
7. Steam for 15-20 minutes, or until the pork jowl is cooked through and tender.
8. Carefully remove the plate from the steamer.
9. Garnish with chopped green onion before serving.

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