Braised Pork with Fermented Bean Curd
This is a braised pork dish that you'll never get tired of. Just try it once, and you'll fall in love with it! You'll want to make it whenever you have time.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lazycuisine.com.
Cooking tools:
- Wok
- Stew pot
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
- Colander
- Plate
Ingredients
- Pork belly with skin 2 jin (1000g)
- Wangzhihe red fermented bean curd / Guanghe red fermented bean curd 4 pieces (with some sauce)
- Yellow rock sugar 6 small pieces (adjust to taste)
- Cooking wine Appropriate amount (for blanching)
- Dark soy sauce 15g
- Light soy sauce 30g
- Scallion 1 stalk
- Ginger 8 slices (used in two steps)
- Garlic 5 cloves
- Stock (or hot water) Appropriate amount
- Oyster sauce Appropriate amount (20g)
- Star anise 2 pieces
- Sichuan peppercorns Appropriate amount
- Dried tangerine peel 10g
- Cinnamon 10g
- Bay leaves 2 pieces
- Braised sauce 5ml (optional)
- Tsao-ko 2 pieces
- Nutmeg 4 pieces
- Cloves 4 pieces
- Chana 6 slices
- Cumin 1/4 teaspoon
- Eggs Optional
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