Fried Pork Belly with Red Bean Curd (南乳炸五花肉)

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Fried Pork Belly with Red Bean Curd is one of those nostalgic Chinese home-cooked dishes that instantly brings back memories of festive dinners and family gatherings. The pork belly is marinated with fragrant red fermented bean curd, giving it a rich savory flavor with a subtle sweetness and beautiful reddish golden color after frying.

The outside turns lightly crispy while the inside remains tender and juicy. It is simple, comforting, and incredibly delicious served with steamed rice or porridge.

This dish is especially popular during Chinese New Year, family reunions, or as a special weekend treat because the aroma of the marinated pork frying in hot oil is simply irresistible.


What Is Red Bean Curd?

Red Fermented Bean Curd, also known as 南乳 or fermented red tofu, is made from preserved tofu fermented with rice wine, red yeast rice, and seasonings. It has a creamy texture and strong umami flavor that is both savory and slightly sweet.

In Chinese cooking, red bean curd is commonly used for:

  • Marinating meats 

  • Braised dishes 

  • Roasted meats 

  • Fried pork recipes 

It helps tenderize the meat while adding depth of flavor and a signature reddish hue.


Why You Will Love This Recipe

A)Easy and simple marinade 

B)Crispy outside with juicy interior 

C)Full of rich umami flavor 

D)Perfect with rice or porridge 

F)Great for festive meals and gatherings 


Full written steps, tips, and exact measurements are below. Keep scrolling!




INGREDIENTS

600g pork belly 

2 cubes red fermented bean curd 

1 tbsp bean curd sauce 

1 tbsp oyster sauce 

1 tbsp Shaoxing wine

1/4 teaspoon white pepper 

1 tsp sugar

1 tsp diced chilies

1 clove grated garlic

1 egg

2 tbsp cornstacrh 

1 tsp baking powder

Some cooking oil (loosen up the pork slices)

Oil for frying 

Some calamansi lime

METHODS

1. Prepare the Pork Belly

Remove pork belly skin and cut the pork belly into slices

2. Marinate

Combine the pork slices with the marinade ingredients (except egg, cornstarch, and baking powder) and mix well.  Marinate for at least 30 minutes

3. Coat Lightly

Beat in the egg, corn starch, and baking power to the pork, stir well. Make sure all the pork slices are well coated with the corn starch. Add the cooking oil to loosen up the pork slices.

4. Fry the Pork Belly

Heat oil over medium heat and fry the pork belly until golden brown and cooked through. Fry in batches to avoid overcrowding.

5. Double Fry for Extra Crispiness

For crispier texture, fry the pork belly a second time over slightly higher heat for about 1 minute.

6. Serve

Place the fried pork slices onto a plate, squeeze some calamansi juice on top of the pork slices before serving. 

Tips for the Best Fried Pork Belly

A)Marinate overnight for a stronger flavor. 

B)Use pork belly with balanced fat and lean layers. 

C)Do not overcrowd the pan while frying. 

D)Double frying helps create extra crispy edges. 

E)Let the pork rest briefly before serving to keep it juicy.







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