CantoneseMedium 90 min serves 4

Fermented Tofu Braised Pork (腐乳红烧肉)

Name: Fermented Tofu Braised Pork (腐乳红烧肉)
Total time: 90 min
Yield: 4 servings
Cuisine: Cantonese
Ingredients: pork belly, cut into 3 cm cubes; red fermented bean curd (hóng fǔ rǔ), mashed; ginger, sliced; scallions, cut into 3 cm lengths; light soy sauce; Shaoxing wine; rock sugar; neutral oil

腐乳红烧肉 · fǔ rǔ hóng shāo ròu

家庭快手版 · Home version: Cantonese home version uses red fermented bean curd as the primary seasoning, giving the pork a distinctive reddish hue.

Fermented tofu braised pork is Cantonese home cooking at its most flavorful.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More pork recipes →More tofu recipes →Comfort Food

Ingredients

pork belly, cut into 3 cm cubes五花肉切3厘米方块🛒 local500 g
red fermented bean curd (hóng fǔ rǔ), mashed红腐乳（压碎）🏮 asian3 pieces + 1 tbsp sauce
ginger, sliced姜片🛒 local3 slices
scallions, cut into 3 cm lengths葱段🛒 local2 stalks
light soy sauce生抽🏮 asian1 tbsp
Shaoxing wine料酒🏮 asian2 tbsp
rock sugar冰糖🛒 local10 g
neutral oil食用油🛒 local1 tbsp

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Blanch pork cubes in boiling water for 3 minutes. Drain and rinse. Pat dry.
🔍 Look for 3 分钟 · 3 minutes
Visual: 水面浮起灰沫；水变浑浊Gray scum rises; water turns cloudy
You know it's right when: Water turns from pink to gray
2Mash red fermented bean curd into a smooth paste with the accompanying sauce.
🔍 Look for
Visual: 酱糊呈深猩红色，有丝状质感Paste is deep crimson with visible silk strands
You know it's right when: No large curds remain
3Heat oil in a heavy pot. Sear pork on all sides until lightly golden (3-4 minutes).
🔍 Look for Medium heat 3-4 分钟 · 3-4 minutes
Visual: 肉块边缘金黄，肥肉开始出油Pork edges golden brown; fat rendering
You know it's right when: Sizzle is steady, not splattering
4Add ginger and scallion. Stir 30 seconds. Add fermented bean curd paste, soy sauce, Shaoxing wine, and rock sugar.
🔍 Look for Medium heat 1 分钟 · 1 minute
Visual: 酱糊化开，形成深红色浓汁Paste dissolves into a rich crimson sauce
You know it's right when: Sauce bubbles around pork; sugar dissolving
5Add hot water to just cover the pork. Bring to a boil, then reduce to a simmer. Cover and cook 60 minutes. Uncover and simmer 15 minutes to reduce sauce.
🔍 Look for Low heat 共75分钟 · 75 minutes total
Visual: 汤汁微滚，深棕色浓汤；猪肉入口即化Gentle simmer; sauce is rich brown; pork is meltingly tender
You know it's right when: Pork yields easily to chopstick; sauce coats spoon

Tips

· Red fermented bean curd varies in saltiness by brand.
· The fermentation paste adds both color and umami — no dark soy needed.
· This dish is forgiving.
· Pairs beautifully with a simple blanched bok choy.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

What type of tofu should I use?

Silken/soft tofu (嫩豆腐) for mapo tofu and soups — silky, falls apart gently. Firm/extra-firm (老豆腐) for stir-fries, braises, and anything you want to keep its shape. If the recipe doesn't say, firm is the safe default for stir-fries.

Source: HǎoWèi ingredient guide

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine