My Recipes
Pork Belly With Fermented Beancurd
The secret to this dish is in it’s simplicity.
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Chef Nicolas Lin , Restaurateur
Ingredients
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1 jar of Tau Ju (fermented beancurd)
500g Pork belly
Tau Kee (beancurd skin), soaked in water
3 stalks lemongrass
A head of garlic, peeled
1 Red chilli, sliced for garnish
Lime, sliced for garnish
1 stalk Coriander, for garnish
A dash of salt
White pepper, to taste
Water
Methods
- Pound garlic, 2 stalks of lemongrass and salt in pestle and mortar.
- Heat up oil in frying pan.
- Saute the garlic-lemongrass blend on medium to low heat.
- Slice pork belly into 1-cm strips.
- Add pork into pan and saute till brown.
- Add white pepper and salt to taste.
- Cover and simmer for 30 minutes.
- Add half a bottle of Tau Ju into the pan of simmered pork.
- Use the back of spatula to mash the Tau Ju into the stew.
- Add soaked Tau Kee and combine.
- Simmer for 5 minutes.
- Plate the pork stew and garnish with coriander, chilli and a slice of lime.
- Serve.
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