China · Shanghainese

Pork Belly with Fermented Tofu

Name: Pork Belly with Fermented Tofu
Prep time: 8 min
Cook time: 46 min
Total time: 54 min
Yield: 4 servings
Cuisine: Shanghainese
Ingredients: skin-on pork belly 400 g; red fermented bean curd 2 pieces; fermented bean curd brine 15 ml; rock sugar 25 g; dark soy sauce 5 ml; cooking wine 15 ml; scallion whites 15 g; chopped scallion 5 g; ginger 10 g; water 500 ml; cooking oil 10 ml

Pork belly slow-braised with red fermented bean curd until it is amber, collapsing and scented with wine and bean.

54 minutes · 4 servings · advanced

Fermented bean curd is the Jiangnan answer to the red braises further north: it supplies salt, colour and a funk that long simmering turns mellow rather than strong. The pieces are kept skin-on so they hold their shape as the fat renders out. Stop the reduction the moment the sauce starts throwing fat-wells, because red fermented bean curd scorches quickly and bitter.

Ingredients

skin-on pork belly400 g
red fermented bean curd2 pieces
fermented bean curd brine15 ml
rock sugar25 g
dark soy sauce5 ml
cooking wine15 ml
scallion whites15 g
chopped scallion5 g
ginger10 g
water500 ml
cooking oil10 ml

Directions

1
Cut the pork belly into cubes about 2.5 cm on a side.
2
Put cooking wine and ginger slices into cold water, add the pork belly, bring slowly to the boil and lift it out once it boils.
3
Crush the fermented bean curd and its brine to a paste, then mix in the rock sugar and dark soy sauce to make a sauce.
4
Heat the pan and add cold oil, frying the scallion and ginger until fragrant, then add the pork and fry it until golden.
5
Pour in the fermented bean curd sauce, stir to combine, add boiling water and cover.
6
Braise gently for 40 minutes over low heat.
7
Raise the heat to reduce; when the sauce throws fat-wells turn off the heat.

Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.