Braised Pork with Fried Tofu (Quick and Tender) Pressure Cooker Version
Combining Master Wang Gang's technique and Ms. Zhou's family secret recipe, the fatty meat is thoroughly steamed, absolutely rich but not greasy! The fried tofu is the most delicious!
Ingredients
Steps
1. Put pork in cold water, add ginger slices, scallion knots, and cooking wine. Bring to a boil and cook for 15 minutes. Remove and cool with cold water, then cut into small pieces.
2. Heat the pan, add some oil to coat the pan, then fry the pork over low heat for 6 minutes to render the fat. Drain the pork and set aside. [Be careful as the oil may splatter during frying]
3. Leave some oil in the pan, add ginger slices, star anise, and bay leaf. Stir-fry the pork belly, then add dark soy sauce, a generous amount of light soy sauce, and stir-fry. Add cooking wine and rock sugar, stir until melted.
Add water to cover the meat (add more water if using fried tofu; I didn't add enough the first time). Bring to a boil, add poked fried tofu, season with salt and sugar, and simmer briefly to reduce the sauce.
When the sauce is reduced by half, transfer to a large bowl. (The picture shows my first attempt, where I didn't add enough water.)
Place on the steamer rack of a pressure cooker. After steam builds up, reduce to low heat and steam for 15-20 minutes. Serve.