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Pork Belly With Fermented Beancurd

  • Serves 2 - 4
  • Easy

The secret to this dish is in it’s simplicity.


Chef Nicolas Lin , Restaurateur


  • 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



    1. Pound garlic, 2 stalks of lemongrass and salt in pestle and mortar.
    2. Heat up oil in frying pan.
    3. Saute the garlic-lemongrass blend on medium to low heat.
    4. Slice pork belly into 1-cm strips.
    5. Add pork into pan and saute till brown.
    6. Add white pepper and salt to taste.
    7. Cover and simmer for 30 minutes.
    8. Add half a bottle of Tau Ju into the pan of simmered pork.
    9. Use the back of spatula to mash the Tau Ju into the stew.
    10. Add soaked Tau Kee and combine.
    11. Simmer for 5 minutes.
    12. Plate the pork stew and garnish with coriander, chilli and a slice of lime.
    13. Serve.