Finished dish photo of Braised Pork Belly with Tied Tofu Knots - So Delicious

Braised Pork Belly with Tied Tofu Knots - So Delicious

Shanghai locals often say a dialect phrase: "Gao sa bai ye jie?!" It means: What nonsense are you doing?! This is usually used to question someone after they’ve done something wrong, with a tone of both love and frustration, making it quite vivid. Just like tying tofu knots, it’s a skillful task that requires some knack and technique to do it effortlessly. Many might wonder: What exactly are tofu knots? Tofu knots are simply tied sheets of tofu skin, also known as 'Qian Zhang' or 'Dou Fu Pi.' They are a traditional soybean product, thin as paper, yellowish-white in color, and taste great whether chilled, stir-fried, cooked in soup, or braised with meat. Among the most traditional dishes has to be Braised Pork Belly with Tofu Knots!

Time:Over 1 hour
Difficulty:Some Challenge

Ingredients

Pork Belly800g
Tofu Knots12 pieces
Oil5g
Sliced Ginger5 slices
Green Onion Knots1 piece
Rock Sugar20g
Light Soy Sauce20g
Dark Soy Sauce10g
Salt5g
Chopped Green Onion2g

Steps

1

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.

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

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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.

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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.

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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.

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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.

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

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Cooking Tips

1. After blanching the pork belly, be sure to drain or pat it dry. Otherwise, the oil will splatter when it hits the pan. Slow-cooking the pork belly is key to rendering the fat and ensuring it doesn't burn. This process takes about 20 minutes. 2. I usually choose premium pork belly with a mixture of fresh fat and lean meat, so I rarely add cooking wine. Add salt later to prevent the meat from becoming tough during stewing. When testing with chopsticks, always pierce the lean portion because the fatty part cooks faster. 3. You can buy pre-tied tofu knots from tofu stalls. At home, simply blanch and rinse them before use. Besides blanching, adding rock sugar not only adds sweetness but also removes the soybean smell effectively.