[Keto] Fermented Tofu Braised Pork Belly
Braised pork belly is a must-have dish at home, perfect for showcasing your culinary skills from time to time. I usually pair it with cauliflower rice as a rice bowl or use the pork belly as a filling for pan-fried buns. ⚠️ This is a keto-friendly recipe. For those not on keto, simply replace the sweetener with rock sugar. ⚠️
Ingredients
Steps
Cut pork belly into chunks and blanch in cold water for 5-6 minutes. Add green onion stalks to remove the smell and scum.
Heat oil in a pan and add stevia (or rock sugar for non-keto). Stir until slightly caramelized, then add bay leaves and other spices for a quick fry.
Add blanched pork belly, dark soy sauce, and light soy sauce. Stir-fry to coat the meat, then add a splash of cooking wine.
Add mashed fermented tofu (preferably the red variety from Wang Zhihe, though I only had white on hand… sad).
Pour in a generous amount of boiling water (⚠️ Boiling water only! Using cold water will toughen the meat—don't say I didn't warn you! ⚠️). Cover and simmer on low heat for about 40 minutes.
After 40 minutes, uncover and add a few garlic cloves, green onion stalks, and salt. Continue simmering for another 30 minutes. (I added some konjac noodles as a noodle substitute; you can also add eggs to make braised eggs.)
Once the pork is tender, uncover and reduce the sauce over high heat. Leave some sauce for stir-fried dishes or as a topping for rice.
You can also chop it into small pieces to use as a filling for buns and make pan-fried buns. (For keto buns, wrap the dough in cling film and steam first, then pan-fry to prevent crumbling.)