Braised ‘Nam Yue’ Pork Neck

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‘Nam Yue’ or ‘Lam Yue’ in Cantonese is a name given to the red fermented beancurd used mainly in Chinese cooking. Usually sold in short glass bottles or beautifully crafted clay or porcelain urns. Perfect for cooking meat and vegetables alike.

Maybe those of you overseas may want to cart a few bottles back for a rainy day because it may sound weird with the ‘fermented‘ word but trust me, it’s actually taste pretty good, with a little saltiness infused with wine fragrant marinated into the meat, just braise it. That’s it! Perfect for a rainy day.


6 round pieces pork neck (100 gm each piece)
4 cubes of red fermented beancurd (mashed with a fork)
Olive oil
Hot water


  1. Marinate the pork neck chops overnight with the mashed fermented beancurd in the refrigerator.
  2. Thaw to room temperature and heat a non-stick pan with olive oil.
  3. Place the pork neck chops into the sizzling pan to brown on both sides. Slowly add a little hot water and simmer with the lid on. Turning the chops every 5 – 10 minutes and adding hot water if gravy becomes too thick. Simmer some more till the chops are tender and gravy is thick but runny.
  4. Cut the chops into strips and pour gravy over the pork strips and serve with steaming hot rice.

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