Two Women and A Half Man …a cooking journey with mum and grandma in beautiful Mauritius…

Pork and Tofu Stew with Fermented Rice

This is a classic Mauritian Hakka dish, also known as “foung moune chou niouk” which basically translates into pork stewed in red sauce” and the red sauce is obtained by using fermented rice – also known as “kiouk” in Hakka. I grew up eating this dish both at my parents’ and grandparents’ place and it is one of the dishes I’ve always wanted to learn the recipe. And it’s not that difficult. The only tricky bit is to find the fermented rice which I think should be available in any Asian grocery shop. I bought a pack today at my local Asian shop – I had to explain to them that I’m looking for a “red rice” used in stew and the guy knew straight away what I was thinking. Served with steamed rice, this dish always bring a smile to my face :).




  1. 500g pork ribs
  2. 5 whole tofu
  3. 2 tbs fermented rice
  4. 5 tbs soy sauce
  5. 1 whole garlic – skin removed and finely chopped
  6. Coriander
  7. 100ml Chinese rice wine
  8. 600ml water
  9. Salt to taste


  1. Trim any excess fat from the pork. Cut the meat into 2cm pieces.
  2. Add the pork pieces in a large saucepan of boiling water and leave for 2 minutes. Remove from water and drain properly.
  3. In a big wok and a medium fire, add a little bit of oil and cook the pork for 5 minutes until brown. Remember to stir every now and then. As you cook pork, the fat will render, so make sure you remove the fat oil from the wok. Add the finely chopped garlic to the meat and cook for another 2 minutes while stirring.
  4. Add soy sauce and cook for another 30 seconds. Then add the rice wine and cook for another 30 seconds.
  5. Add 600ml of water to cover the meat. With your hands, crush the fermented rice into a powdery like texture and add to the mixture. Stir well and let simmer for 30 minutes.
  6. Cut the tofu into chunks and add to the stew. Cook for another 10 minutes.
  7. Serve with freshly chopped coriander.


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