Recipe detail

Name: Fermented Bean curds braised pork belly
Yield: 10
Cuisine: Chinese
Ingredients: 1.0000 kg; 200.0000 g; 30.0000 g; 10.0000 g; 200.0000 g; 80.0000 g; 200.0000 g; 10.0000 g; 20.0000 g; 20.0000 g; 30.0000 ml; 1.0000 l

Pork Fermented Bean curds braised pork belly

4. 5. 2025

Author: Myat Ko ko

Food category: Pork

Cuisine: Chinese

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Program steps

Preheating:
190 °C

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Combination

50 %

Termination by time

00:25 hh:mm

190 °C

100 %

Ingredients - number of portions - 10

Name	Value	Unit
Pork belly	1	kg
Fried tofu	200	g
Minced garlic	30	g
Minced chilli	10	g
Carrot	200	g
Dried shitake mushrooms	80	g
Fermented Bean curds	200	g
Salt	10	g
Sugar	20	g
Chinese celery	20	g
Cooking oil	30	ml
Coconut juice	1	l

Nutrition and allergens

Allergens:
Minerals:
Vitamins:

Nutritional value of one portion	Value
Energy	29.2 kJ
Carbohydrate	1.6 g
Fat	0 g
Protein	0.2 g
Water	0 g

Directions

Cut the pork belly into cube. Marinate with fermented bean curd and sugar.
Cut the carrot into diamond shape. Soak shitake mushroom in salt water, wash, drain.
Mixed the pork belly and minced garlic and sear it for 3 minutes, add carrot, shitake mushroom, fried tofu, coconut juice and braised for 20 minutes. Adjust the seasoning and fold with Chinese celery.

Recommended accessories

GN container Stainless steel full