Thousand-Layer Roll (Tofu Skin Knots) Braised with Pork Belly
Every family might have cooked braised pork before, and each has its own recipe. Personally, I'm not a big fan of eating meat, but I love the variety of ingredients cooked alongside the meat. For example, in my hometown, Rugao, Jiangsu, we call it 'Thousand (Cloth) Layer Roll'. In most places, it's called tofu skin knots, and in Sichuan, it's called tofu skin. In the northern regions, it's also known as tofu sheet, and it's cooked together with the meat.
Ingredients
Steps
First, I stir-fry the fatty pork chunks.
Render the fat over low heat, then add the leaner pork belly pieces and continue stir-frying. Once all the meat turns color, add the ginger slices and garlic cloves.
Stir-fry a few times, then add cooking wine and stir again. Add salt and light soy sauce for seasoning, then add dark soy sauce to enhance the color.
When the meat is colored, quickly pour in boiling water—be sure it’s boiling water. Add enough water to cover all the meat. Bring to a boil over high heat, then reduce to medium or low heat to simmer for about 30 minutes. Don’t leave the dish unattended; if the heat is too high and the water evaporates too quickly, add a bit more boiling water to continue simmering. Keep cooking until the meat is tender when pierced with chopsticks.
Add the prepared tofu skin knots, then pour in a bit more boiling water and stir-fry briefly. Simmer over medium heat for another two minutes, then add a little brown sugar to enhance the flavor. Sprinkle with green onions before serving. The dish is now complete.