Braised Pork Belly with Tied Tofu Knots - So Delicious

1. You can ask the butcher to cut the pork belly into pieces. Boil the pork belly in cold water. After about 2 minutes of boiling, remove and rinse with clean water. Drain or pat dry with kitchen paper.

2. Heat the pan with some oil, then add sliced ginger and green onion knots. Cook on low heat to release the aroma.

3. Put the pork belly into the pan and continue to cook on low heat until all sides are golden brown and the fat starts to render. At this point, remove the green onion knots to prevent them from breaking apart during stewing.

4. Add enough hot water to the pot to cover the pork belly. Add light soy sauce, dark soy sauce, and rock sugar. Bring to a boil, then reduce the heat, cover with a lid, and simmer for about 60 minutes.

5. Meanwhile, in another pot, boil some water. Add the tofu knots and blanch for about 1 minute. Remove, rinse with clean water, and set aside.

6. Check the pork belly by poking the lean portion with chopsticks. If it’s tender enough, add salt and the blanched tofu knots. Continue to simmer for about 20 minutes.

7. Finally, turn up the heat to reduce the sauce, garnish with chopped green onion, and serve.