Finished dish photo of All-Inclusive Fermented Bean Curd Braised Pork Belly

All-Inclusive Fermented Bean Curd Braised Pork Belly

Having two mischievous kids at home means that a regular bowl of braised pork belly won't suffice. So, I always add different elements each time. It's impossible for it to be not delicious—it only ranges from 'delicious' to 'even more delicious.'

Ingredients

Pork Belly500g
Quail Eggs15 pcs
Bamboo Shootsto taste
Tofu Knots15 pcs
Gingerto taste
Star Anise2 pcs
Rock Sugarto taste
Cooking Wineto taste
Dark Soy Sauceto taste
Light Soy Sauceto taste
Cloves5 pcs
Cinnamon Stickto taste
Cassia Barkto taste
Bay Leavesto taste
Fermented Bean Curdto taste

Steps

1

Blanch the pork belly in cold water. In a hot pan without oil, fry the pork belly over medium heat until it changes color. Add the spices and ginger slices.

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2

Add dark soy sauce for coloring.

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3

Add the mashed fermented bean curd and light soy sauce for seasoning.

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4

Add 500g of cooking wine, bring to a boil, and then simmer on low heat for an hour.

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5

Add sliced spring bamboo shoots and continue simmering for half an hour.

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6

Add the boiled quail eggs, which have been scored with a few cuts, along with rock sugar. Continue simmering on low heat for 15 minutes.

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7

Add the tofu knots, mix well, and simmer on low heat for another 15 minutes.

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8

Turn up the heat to reduce the liquid, and enjoy!

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Cooking Tips

The amount of rock sugar can be adjusted to taste. Jiangnan dishes tend to be sweeter, so you can add more. Use high heat to reduce the liquid; rock sugar not only adds flavor but also enhances the color! Adding fermented bean curd enriches the flavor profile. Using dark soy sauce for coloring is convenient and eliminates the need to caramelize sugar. Add rock sugar at the end, use high heat to reduce the liquid, and the color will turn out gorgeous. Be sure to stir occasionally to prevent sticking.