Pork with Dried Bean Curd – Easy Chinese Stir-Fry

Pork with Dried Bean Curd – Easy Chinese Stir-Fry

This pork with dried bean curd stir-fry is a savory, spicy, and umami-rich dish made with tender pork belly, chewy tofu slices, and chili peppers. It's fast to cook, packed with flavor, and perfect over steamed rice.

Course Main Course

Cuisine Chinese

Prep Time 10

Cook Time 10

Servings

Calories 279kcal

Ingredients

Main Ingredients

300 g dried bean curd cut into 0.5cm thick slices
150 g pork belly
2 green chilies cut into rings
2 red chilies cut into rings

Aromatics

3 slices ginger minced
3 cloves garlic minced

Seasonings

2 tsp light soy sauce
0.5 tsp dark soy sauce
1 g salt adjust to taste
0.5 tsp chicken bouillon optional
cooking oil as needed

Instructions

Step 1: Prepare the ingredients

Slice the dried bean curd into 0.5cm thick pieces.
Cut pork belly into evenly thin slices.

Step 2: Render fat from pork belly

Add a small amount of oil to a wok. Since pork belly releases fat, use oil sparingly.
Once hot, add the fatty pork slices and stir-fry over medium heat until the fat renders out and the pork becomes slightly crispy.
Press the slices with a spatula to help release more fat. If there's excess oil, scoop some out, but leave a bit in the wok.

Step 3: Sauté aromatics and season

Add the minced ginger and garlic. Pour in the light soy sauce and dark soy sauce.
Add the sliced dried bean curd and chili rings to the wok.
Stir-fry quickly over high heat for 1 minute to coat everything evenly with sauce.
Add the salt and optional chicken bouillon. Stir-fry for another 30 seconds until the seasonings dissolve. Turn off the heat and serve.

Nutrition