Pan-fried pork fillet with fermented red beancurd (nam yue)

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Fermented red beancurd may sound appalling to some people but trust me it tastes pretty good and it’s found in many Chinese dishes. It is goes well as a marinade for pork and chicken dishes. This dish as I am about to share can be eaten as a dish together with other dishes for a Chinese dinner but it can also be a snack when paired with small pieces of iceberg lettuce. It’s simply addictive.


(serves 4)

600 gm pork fillet

2 cubes of fermented beancurd (nam yue)

a dash of dark soy

1/2 tsp white pepper

olive oil

grapeseed oil (for frying)


  1. Slice pork fillet across the grain about 3/4 cm thick.
  2. Mash beancurd together with olive oil, dark soy and white pepper until it turns into a paste. Marinade the sliced pork fillets evenly.
  3. Heat up some grapeseed oil and pan-fry the pork slices in single layer. 1 minute each side or until it turns golden and a little crispy on the sides.
  4. Leave pork slices to drain on a paper towel then transfer over to a serving platter.
  5. Can be served with iceberg lettuce. They make a great combination.

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