A beloved Beijing street food featuring pillowy flatbreads swimming in a rich, savory braising broth with tender pork belly and crispy tofu. The bread soaks up all the delicious jus.
This classic northern Chinese dish transforms simple ingredients into something extraordinary. The flatbreads are half-leavened, giving them a unique texture that's part fluffy, part chewy—perfect for soaking up the aromatic braising liquid.
Mix flour and yeast, then gradually add warm water until a soft dough forms. Knead for 8-10 minutes until smooth. Cover and let rest for 20 minutes. Divide into 4 portions, roll each into an oval about 1cm thick. Heat a dry pan over medium heat and cook each flatbread until golden brown on both sides. Set aside.
Cut the firm tofu into thick strips about 2cm wide. Heat oil in a wok until it reaches about 180°C (350°F). Carefully add the tofu strips and fry until golden and crispy on the outside, about 3-4 minutes. Remove and drain on paper towels.
Cut pork belly into large chunks. Heat a splash of oil in a heavy pot and sear the pork on all sides until nicely browned. Add ginger, garlic and scallions, stir for 30 seconds until fragrant.
Add cooking wine, light soy sauce, dark soy sauce and rock sugar to the pot. Stir to combine. Add star anise, cinnamon and bay leaves. Pour in enough water to cover the pork (about 1 liter). Bring to a boil, then reduce to a gentle simmer.
Cover and cook for about 1.5 hours, stirring occasionally, until the pork is melt-in-your-mouth tender. Add the fried tofu in the last 20 minutes. Season with salt to taste.
Place a flatbread in each bowl. Ladle the hot braised pork, tofu and broth over the top. Garnish with extra scallions. Serve immediately while the bread is still warm and soaking up that delicious jus.
A comforting homestyle Chinese dish where tender pork ribs are slow-braised with potatoes and hard-boiled eggs in a rich soy-based sauce. The ribs become fall-off-the-bone tender while absorbing the sweet and savory flavors of the braising liquid.
