Braised Pork Trotters in Red Fermented Bean Curd Sauce

Tender, collagen-rich, and bursting with Cantonese flavor!

A beloved traditional Cantonese dish, this rich and flavorful pork trotter stew is made with front pork hocks slowly braised in aromatic red fermented bean curd (nam yu), garlic, ginger, soy sauce, and spices. The red bean curd infuses the meat with a deep umami taste, while the pork becomes fall-off-the-bone tender and luxuriously gelatinous. It’s hearty, nourishing, and full of old-school comfort.

Product Information

• Net Weight: Approx. 400g (serves 1–2 people)
• Main Ingredients: Pork trotters, red fermented bean curd, garlic, ginger, soy sauce, rock sugar, rice wine, spices
• Storage: Keep frozen at -18°C or below
• Shelf Life: 90 days (check packaging for best-before date)

Heating Instructions

• Microwave: Remove packaging and heat in a microwave-safe container with cover for 6–7 minutes (800W)
• Boil-in-Bag: Heat the sealed pack in hot water over low heat for about 12 minutes
• Rice Cooker: Steam in a bowl or with packaging for 15–20 minutes

Serving Suggestions

• Best enjoyed with steamed rice, taro, stir-fried greens, or vermicelli noodles for an upgraded dining experience.

Allergy Information

• Contains soy and wheat (from soy sauce and fermented bean curd). Manufactured in a facility that may process peanuts, tree nuts, and sesame. Please avoid if allergic to any of these ingredients.