气炸南乳猪颈肉 | Air-fried pork butt with red yeast rice fermented bean curd

March 13, 2025

For some mysterious reason, Teochew fried chicken wings with red yeast rice fermented bean curd have become incredibly popular. Perhaps it’s because this unique ingredient is less familiar to those outside of southern China? As a Cantonese, I know well that this distinct yet subtle ingredient is a staple in Cantonese and other southern Chinese cuisines. It offers a tangy, umami flavor that lingers on your tongue—a flavor that’s hard to forget.

While this recipe is designed for pork butt, I’m convinced it works just as beautifully with chicken wings or pork short ribs. The key lies in the air-fry coating—a blend of mixed flours paired with a brief resting time after coating. This combination creates a thicker, drier crust that delivers an irresistible crunch. These crispy bites are seriously addictive!

RECIPE

1-2 slabs of pork butt
a few cloves of garlic, minced
a few cilantro, minced
1-2 blocks of red yeast rice fermented bean curd
1-2tbsp regular soy sauce
2tsp sugar
glutinous rice flour
rice flour
wheat flour
corn flour
1tsp baking soda
1tsp baking powder

Step 1: Mince garlic and cilantro, then soak them in 1 cup of water. Squeeze the mixture slightly to help release the flavors, then let it rest for at least 10 minutes.

Step 2: Slice the pork butt against the grain to help it absorb the sauce better, but do not cut all the way through.

Step 3: Pour the garlic-cilantro water over the pork butt and massage the liquid in thoroughly.

Step 4: Add 1-2 blocks of red yeast rice fermented bean curd, 1-2 tablespoons of soy sauce, and 2 teaspoons of sugar. Massage the sauce into the pork and let it rest for at least 4 hours or overnight for deeper flavor.