Fermented red rice 红糟 is the rice residual from making rice cooking wine. It gets its red color during fermentation process and thus it is a natural coloring. Fermented red rice is a very nourish food ingredient. It is even used for cooking for Chinese women’s confinement diet after giving birth.
Recently I had a crispy fermented red rice pork belly at a restaurant– the marinated pork belly was coated with coarse sweet potato starch 地瓜粉 and deep fried to crispy. It was delicious!! I was tired of my typical pork chop marinade, so I decided to replicate the flavor of that dish I had at the restaurant. And YES I got it right!! I grilled the pork chops instead of deep frying or pan frying. No pan scrubbing for me! 🙂
Fermented Red Rice and Nam Yee Pork Chop 红糟南乳猪扒
6 pieces pork chop (1/2 to 3/4 inch thickness)
4 cloves garlic– minced
4 tbsp fermented red rice 红糟
2 blocks nam yee 南乳– smeared
1 tsp chicken bouillon powder
3 tbsp sugar
2 tbsp rice wine
1/4 tsp ground white pepper
1 tsp sesame oil
1/2 tsp dark soy sauce
- Clean pork chops. Use the back of a knife pound the meat several times on both sides.
- Mix well all ingredients for the marinade. Add pork chop and coat each piece well. Marinate in the fridge overnight.
- Grill pork chop, or pan fry until the meat is cook through.