“A traditional Shanghainese dish which is rich in flavor, with pork that will melt in your mouth.” David Zhou, David’s (Prahran)
Add red fermented bean curd into 6 cups of water until boiled. Remove the red fermented bean curd and keep the ‘red water’.
Add pork belly into 6 cups of water until boiled and wash.
Add pork belly and above seasonings 1-4 into the ‘red water’ until boiled. Stew over medium heat till the pork is soft (up to 2 hour).
Turn to high heat.
Add corn flour water and stir for 2 minutes.
Remove and dish up.
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