As the country enters into another full lockdown, we have been cooking a lot of simple dishes at home. Here’s one our of favourite dishes – Braised pork with fu chuk 腐竹猪肉.
Cook in three steps
With the pressure cooker, this dish can be done in under 40 minutes.
All we need to do is:-
1. Marinate pork
2. Soak dried beancurd sheets (called fu chuk in Cantonese)
3. Pressure cook!
We are big fans of fu chuk so naturally we love braised pork cooked with dried beancurd sheets in soy sauce. This comforting dish can often be found in Chinese chap fan (economy rice) stalls around the Klang Valley.
Pork shoulder is first marinated in soy sauce and Shaoxing wine, before it is stir-fried with aromatics, and finally pressure-cooked with bean curd sheets. You can also cook it on the stove if you like.
A simpler version of tau yew bak
In some ways, this dish is a riff off Hokkien tau yew bak 豆油肉 (check out our recipe here) or Taiwanese lu rou fan 滷肉飯 – but with fewer spices and a less fatty cut of meat.
However, the dish is still very flavourful as the flavours and sauces are really infused into the meat, with some nice chewy texture coming from the bean curd.
The dish also yields plenty of gravy to drench your rice with. Simple and delicious!
* You may use other cuts such as loin or ribs – but we prefer the shoulder as it has a nice chewy bite but yet retains the juiciness. Also, shoulder cuts tend to come with a bit of fat.
* We used dried bean curd sheets, but you can also use bean curd sticks. They require a longer time for soaking, and they don’t melt or break into tiny pieces as easily.
* This dish is so simple, you can literally add anything to your preference. Tofu puffs? Sure! Hard-boiled eggs? Why not!
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Key steps in pictures
Braised pork with fu chuk [Pressure Cooker Recipe]Course: Lunch, DinnerCuisine: ChineseDifficulty: Easy
Here’s one of our favourite dishes to cook in less than an hour – braised pork with fu chuk 腐竹猪肉.
3-4 sheets of dry bean curd sticks, cut into 2×2 inch squares (or beancurd sticks)
900gm of pork shoulder (you may use loin or ribs), cut into bite-size
- Pork marinade
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp Shaoxing wine
1.5 whole bulbs of garlic
4 star anises
10 thick slices of ginger
2 tbsp of rock sugar (or regular sugar)
3 tbsp of soy sauce
1 tbsp of dark soy sauce
Salt and pepper to taste
- Soak the beancurd sheets in filtered water until it is soft (about 20 minutes for us). If you opt to use beancurd sticks, it might take up to an hour to soften.
- Rub the pork with marinade ingredients. If you are cooking on the stove top, please add in 1-2 tbsp of corn starch to tenderise the meat. Mix and set aside for at least half an hour.
- Set the pressure cooker to bake/saute mode and heat up approximately 3-4 tbsp of oil. Add sugar and stir until it has caramelised. Add star anise, garlic and ginger. Fry for a few minutes until fragrant.
- Add in the pork and fry until meat is no longer dark red. At this point, some liquid from the marinated pork may have pooled at the bottom of the pot. That is normal.
- Stir in the fu chuk sheets. Then pour enough water until it covers the bottom half of the meat, and bring the water to a boil. Add 3 tbsp of light soy sauce and 1tbsp of dark soy sauce. Mix well.
- Pressure cook for 12mins (or simmer for 20 mins if you are cooking over the stove).
- Once done, stir carefully as not to break the fu chuk sheets. Adjust taste with light soy sauce, pepper, sugar and salt as needed.
- Serve with rice!