Braised tofu pop with pork belly in black-beans sauce

Braised tofu pop with pork belly in black-beans sauce

My hubby has a love affair with black-beans but he only appreciate the whole black-beans that I marinated overnight with rice wine/sherry and fresh chillies, not the commercial packets or jarred mushy ones. He knows how to enjoy his black-beans! He is a connoisseur of black-beans – kekekekeke

Today I made his favourite sauce but he don’t eat pork belly (fat) so I added in (toufo) tofu pop for him as they soak in all the sauce and he loves all things tofu or rather all produce from yellow beans.

As he was eating his lunch, he asked if I have saved some for dinner! His request were the tofu pop and all the carrot coins on my stir fry mix vegetables. I think he is one of the easiest men to feed by a long shot. He did not even ask why I cooked with pork belly instead of his favourite chicken breasts for him. I will have to reward him for that in a week or so. I will cook him his favourite chicken breasts black-beans with mustard vegetables.

Note : I marinated my black-beans with a minced fresh red chilli and 2 tbsp of rice wine. You can add more chillies but at the moment I cannot stand too spicy so going slowly to retrained my taste buds after Covid19.

Note : My rule of thumb is always season AFTER you braised a bit and ready to serve and not before as when you braise the taste will change. Different brand of black-beans also have a different saltiness scale.

Note : I did not add corn-starch slurry to thicken this time but you can always do so.

Note : I only add ginger and sesame oil if I am using seafood as my protein but it is of course entirely up to your and your taste.


p/s I am loving my ‘tong san’ wok. It is getting more and more ‘licin’ smooth and non stick use by daily use.

Braised tofu pop with pork belly in black-beans sauce


  • 1 kg Pork belly
  • 1 pkt Tofu pop
  • 1 tbsp Black beans
  • 2 tbsp Rice wine
  • 1 – 3 Red chilli chopped finely
  • few Garlic cloves
  • 2 Banana Shallots
  • 3 to 4 Stalks Spring onions
  • 1 tsp Sugar
  • Pepper
  • 1 tbsp Oyster sauce


  • Fry the pork belly well (as well done as you like)
  • Remove some of the oil and save for frying noodles! Please do not throw the oil away
  • Add in the garlic + sliced shallots fry till fragrant before the next stage but make sure they are not burnt.
  • Add in the soaked back-beans bowl and stir well.
  • Next add in the tofu pop and white of spring onions.
  • Rinse your black-beans bowl out with 3 bowls of water (waster depending on how much sauce you like. Can always add more hot water later)
  • Cover and braise for a good 10 minutes on medium low heat
  • Remove cover and start to season, 1 tsp sugar, pepper, 1 tbsp or 2 tbsp rice wine and 1 to 2 tbsp oyster sauce, depending on your saltiness taste. Taste as you season. Do NOT season early.
  • Lastly in goes the green of your spring onions
  • After I cover and let all braised another 5 to 10 minutes (depending on how soft you like your pork belly to be) it is ready to be served and enjoyed.

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