Braised Pork with Fermented Bean Curd

Cut the pork belly into mahjong-sized pieces. Prepare 3 pieces of rose fermented bean curd, 3 tablespoons of fermented bean curd sauce, scallion, ginger, garlic, rock sugar, star anise, cinnamon, bay leaves, and Sichuan peppercorns.

Place the pork belly in a pot with cold water, add small pieces of ginger and 2 teaspoons of cooking wine.

Bring to a boil, skim off the foam, remove and rinse with hot water.

Heat a wok without oil, add the pork belly directly, and fry over medium-low heat to render the fat.

Fry until both sides are slightly golden, then remove.

Add a little oil to a clay pot, add rock sugar, and stir-fry until caramelized.

Add the pork belly and seasonings, then add 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, and 0.5 tablespoon of dark soy sauce. Stir-fry until fragrant.

Add crushed rose fermented bean curd and stir well.

Add hot water until it covers the pork belly, then simmer over low heat for 40 minutes.

After 40 minutes, the sauce will have thickened, turned red and shiny, and become very aromatic.

Reduce the sauce over high heat, plate, and enjoy a piece—tender, flavorful, and slightly sweet from the rose fermented bean curd!

Serve with a bowl of rice and dig in!