Stewed Pork Belly with Dried Beancurd

Chinese cooking is not just about stir frying; this recipe is for a very traditional dish of stewed pork belly, which once it is cooked, should melt in the mouth. This dish requires a little bit of time for preparation, but once you taste the results, you’ll agree that it is worth it!



  1. Cut the pork into approximately 2 cm (1") cubes. Boil the pork in water for a few minutes until cooked and drain.
  2. Soak the beancurd sticks in hot water until soft. Drain, and cut into 7 cm (3") pieces.
  3. Soak the wood ear fungus in hot water until soft. Drain and cut off the hard heads, leaving the "leaves". The fungus should then be cut into 5 cm (2") pieces.


  1. Heat the oil in a wok with the ginger and garlic. This will enable the flavours to infuse into the oil.
  2. Add the pork, red beancurd, salted yellow beans and dark soy sauce and stir-fry for 5-10 minutes, adding a little water if required.
  3. Add the light soy sauce, sugar and remaining water and bring to the boil.
  4. Transfer the stew to a saucepan, adding the wood ear and beancurd. Bring to the boil.
  5. Simmer on a low heat for 40-50 minutes, stirring now and then. Add water if required.
  6. If the sauce is too runny, turn up the heat and boil the excess water off. If your stew is too dry, add more water.
  7. Taste your stew and season with light soy, salt or sugar to taste.
  8. This delicious stew is now ready to serve!
Notes: Tip! You may find it easier to cut the beancurd and wood ear using scissors.
Additional Information:
Number of Portions:
Cooking Time:
<1 Hour 30 Min