Childhood memories of the post-70s and 80s generations: Braised pork with fried tofu. Having this dish was considered a luxury, possibly only available during the New Year.

Cut the pork belly into pieces and soak in clean water for half an hour. This is to avoid blanching later.

Heat the wok with cold oil, add ginger slices and pork belly, stir-fry.

When the pork belly starts to release oil slightly, add sugar and continue stir-frying until fragrant.

Add light soy sauce, dark soy sauce, and cooking wine to color the meat. Then add water to cover the meat.

Transfer to a pressure cooker and cook for 5 minutes after it reaches pressure, then turn off the heat.

Rinse the fried tofu thoroughly with water to remove as much oil as possible.

Pour the meat from the pressure cooker into a pot, add the fried tofu, bring to a boil, cover, and simmer on low heat for 15 minutes.

After the time is up, reduce the sauce on high heat. Be careful not to dry it out too much. You can add a little more clear oil. This dish tastes better with a bit more oil.

Plate and serve.