Red Beancurd Braised Pork Belly & Potato

Chinese red beancurd braised pork belly and potato is simple to prepare. And there's little more comforting than an aromatic steaming one-pot dish when the weather starts to turn.

Preserved red beancurd - tofu fermented in deep red rice and wine - brings a colour and balance to the sweet sauce and rich meat. Give it a try in this classic Chinese slow braised pork belly and potato recipe.  

Ingredients Serves: 4


  1. Blend together the onion and garlic in a food processor to make a smooth puree. Add a little water if needed to help it blend.
  2. Blanche the pork belly in boiling water. Lift out, drain, and cut into 2cm cubes.
  3. Heat oil in large pan, and pan fry pork until it starts to brown. Lift out of the pan and set aside.
  4. Turn down heat and add onion and garlic puree, stirring to lift the browned pork away from the base of the pan. Mash in the beancurd and beancurd liquid to make a pinkish puree. Fry gently for a further 1 minute.
  5. Add the pork and stir well. Pour in the boiling water, light soy, dark soy, oyster sauce, shaoxing wine, sugar and 5-spice. Bring to a gentle simmer and cook for 2 1/2 hours. Add the peeled potatoes after 1 hour. The dish is cooked when the pork is tender and the braising liquid is lightly thickened and cloudy with potato starch.
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  • I’ve been cooking this since the recipe first appeared on your site, it’s a very good winter recipe; or when it’s cold.
    I’ve only ever made one slight modification by adding dried Shitake mushrooms and substituting Yam for the potato, which keeps its shape better.

    Stephen O'Connell on

  • I’m not sure why no one has commented..but i tried this ytd and it turned out so good!!
    My mum and I really enjoyed this dish :) Instead of potatoes, I added in fried beancurd, and also black fungus. Thank you for sharing!

    kings on

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