Pork belly and beancurd stir-fry in dark sauce
This is a dish we really like but don't cook very often. The large amount of mushrooms we use means that it is very fragrant.
North Region, Singapore
2 people made this
350g pork belly
1 tsp light soy sauce
1 tsp sesame oil
1 tsp rice wine
A dash of pepper
1 tbsp oil
2 tau gwa (firm beancurd), sliced
5 dried mushrooms, soaked until soft, sliced
2 tbsp dark soy sauce
- Marinate the pork belly in light soy sauce, sesame oil, rice wine and pepper for about 2 hours.
- Oil a hot pan and pan-fry the tau gwa until golden brown on both sides under medium heat. Remove from pan and blot dry.
- Add in the mushrooms, tau gwa, pork belly, dark soy sauce and water. Mix well to combine. Allow the mixture to boil. Once it boils, turn off fire. Serve.
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