Fermented Bean Curd Braised Pork Belly - Delicious and Melt-in-Your-Mouth
My wife loves braised pork belly. After trying several variations, this version with fermented bean curd has become her favorite. Each piece of the cooked pork is glossy and tender, melting in your mouth with a delightful flavor and aroma. Try making it yourself; one bite and you'll fall in love with this dish!
Ingredients
Steps
Cut the pork belly into large chunks, blanch it to remove blood and excess fat, then strain and set aside.
Prepare the braising sauce: Mash the fermented bean curd, then mix with light soy sauce, dark soy sauce, and cooking wine. This simplifies the preparation process.
Prepare all the ingredients.
Heat a little oil in a pan, then add rock sugar and melt it over low heat.
Once the sugar melts and emits a caramel aroma, its color should turn golden and amber.
Add the blanched pork belly into the pan and stir-fry.
Stir-fry for a while until the pork belly is coated with caramel. Add spring onion pieces, ginger slices, and star anise; continue stir-frying.
Briefly stir-fry, then add the prepared braising sauce to the pan. Stir-fry again briefly.
Add an appropriate amount of water, enough to cover and slightly exceed the pork belly. Simmer over low heat for 40 minutes.
Finally, reduce the sauce over high heat, remove the other ingredients, and plate the pork belly. Garnish with chopped green onions if desired. The glossy, tender pork will melt in your mouth.