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
    • 100ml water


    1. Marinate the pork belly in light soy sauce, sesame oil, rice wine and pepper for about 2 hours.
    2. 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.
    3. 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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