Cantonese Steamed Pork Belly in Black Bean Sauce (豆豉蒸腩肉)
Cantonese Steamed Pork Belly in Black Bean Sauce (豆豉蒸腩肉)
Ingredients
For the Pork Belly and Marinade
- 500 g pork belly, cut into 2 cm cubes
- 2 tablespoons fermented black soybeans, rinsed and chopped
- 3 garlic, cloves, minced
- 1 birds eye chilli, sliced (adjust to taste)
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1/2 teaspoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 1/2 teaspoon granulated sugar
- 2 tablespoons water
- 1 teaspoon sesame oil
For Assembly and Serving
- 200 g fried tofu, cut into bite-sized pieces
- 2 stalks green onions, chopped, for garnish
- 4 cups cooked rice, for serving
Instructions
- 1
Rinse the fermented black soybeans thoroughly under cold water, then finely chop them.
⏱️ 3 min
- 2
In a large mixing bowl, combine the cubed pork belly with the chopped fermented black soybeans, minced garlic, sliced birds eye chilli, oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, cornstarch, granulated sugar, water, and sesame oil. Mix all the ingredients well by hand, ensuring the pork belly pieces are evenly coated with the marinade.
⏱️ 7 min
- 3
Cut the fried tofu into bite-sized pieces. These will absorb the delicious sauce during steaming.
⏱️ 2 min
- 4
Arrange the cut fried tofu pieces evenly at the bottom of a heat-proof steaming dish (approximately 20-22 cm in diameter). Then, layer the marinated pork belly mixture on top of the fried tofu.
⏱️ 3 min
- 5
Place a steamer rack inside a large pot or wok and add enough water to the pot to reach just below the rack. Carefully place the steaming dish with the pork belly and tofu onto the rack. Cover the steaming dish with a small lid or aluminum foil to prevent condensation from dripping onto the food, then cover the main pot with its lid. Bring the water to a rolling boil, then reduce heat slightly to maintain a steady steam. Steam for 18 minutes.
⏱️ 18 min•🌡️ 100
- 6
Once steaming is complete, carefully remove the dish from the steamer. Garnish generously with freshly chopped green onions. Serve the Cantonese Steamed Pork Belly in Black Bean Sauce hot, preferably with steamed rice.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Cantonese Steamed Pork Belly in Black Bean Sauce (豆豉蒸腩肉)
For the Pork Belly and Marinade
- 500 g pork belly, cut into 2 cm cubes
- 2 tablespoons fermented black soybeans, rinsed and chopped
- 3 garlic, cloves, minced
- 1 birds eye chilli, sliced (adjust to taste)
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1/2 teaspoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 1/2 teaspoon granulated sugar
- 2 tablespoons water
- 1 teaspoon sesame oil
For Assembly and Serving
- 200 g fried tofu, cut into bite-sized pieces
- 2 stalks green onions, chopped, for garnish
- 4 cups cooked rice, for serving
Instructions
- 1
Rinse the fermented black soybeans thoroughly under cold water, then finely chop them.
⏱️ 3 min - 2
In a large mixing bowl, combine the cubed pork belly with the chopped fermented black soybeans, minced garlic, sliced birds eye chilli, oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, cornstarch, granulated sugar, water, and sesame oil. Mix all the ingredients well by hand, ensuring the pork belly pieces are evenly coated with the marinade.
⏱️ 7 min - 3
Cut the fried tofu into bite-sized pieces. These will absorb the delicious sauce during steaming.
⏱️ 2 min - 4
Arrange the cut fried tofu pieces evenly at the bottom of a heat-proof steaming dish (approximately 20-22 cm in diameter). Then, layer the marinated pork belly mixture on top of the fried tofu.
⏱️ 3 min - 5
Place a steamer rack inside a large pot or wok and add enough water to the pot to reach just below the rack. Carefully place the steaming dish with the pork belly and tofu onto the rack. Cover the steaming dish with a small lid or aluminum foil to prevent condensation from dripping onto the food, then cover the main pot with its lid. Bring the water to a rolling boil, then reduce heat slightly to maintain a steady steam. Steam for 18 minutes.
⏱️ 18 min•🌡️ 100 - 6
Once steaming is complete, carefully remove the dish from the steamer. Garnish generously with freshly chopped green onions. Serve the Cantonese Steamed Pork Belly in Black Bean Sauce hot, preferably with steamed rice.
⏱️ 3 min