Braised Pork with Fermented Bean Curd

Cut pork belly into cubes (rear leg meat can be used if pork belly is unavailable). Put in cold water with 2 slices of ginger and a little cooking wine. Bring to a boil over low heat and continue cooking for 3 minutes. Remove foam, take out the meat, wash and drain.

Mash fermented bean curd with a spoon. Cut scallion into thick slices.

Add a little oil to the pan, put in rock sugar and stir-fry until caramelized. Add meat and stir-fry evenly. Pour in cooking wine, light soy sauce and fermented bean curd juice, stir-fry well.

Add scallion, ginger slices, star anise, cinnamon and bay leaves. Stir-fry evenly.

Pour in hot water to cover the meat. Cover the lid and simmer over low heat for about 1 hour.

Cook until the meat is tender and the sauce is reduced to your preferred amount.

Serve the meat and pour the remaining sauce over it.