Braised Pork Belly with Dried Bean Curd

Pork belly with skin, the more layers the better. Wash and cut into chunks.

Put the pork chunks into a pressure cooker, add all ingredients except for the dried bean curd. Add water to submerge the meat, mix well, cover with the lid, and turn on the heat. Once it reaches pressure, reduce to medium heat and cook for 25 minutes.

Turn off the heat. After it cools down slightly, open the lid and ensure there is still meat sauce left.

Add the soaked and cut dried bean curd pieces and mix well. If there’s not enough sauce, you can add more water. Cover with the lid, turn on the heat, and cook under pressure for another 10 minutes.

Turn off the heat and serve!