Beijing-Style Braised Pork with Flatbread (Luzhu Huoshao)

Name: Beijing-Style Braised Pork with Flatbread (Luzhu Huoshao)
Total time: 2 h 15 min
Ingredients: 300g all-purpose flour; 3g instant yeast; 180ml warm water; 400g, boneless pork belly; 300g firm tofu (北豆腐); for deep frying vegetable oil; 4 tbsp light soy sauce; 2 tbsp dark soy sauce; 30g rock sugar; 3 pieces star anise; 1 small piece cinnamon stick; 2 bay leaves; 4, smashed garlic cloves; 4 slices ginger; 3 stalks, cut into sections scallions; 2 tbsp chinese cooking wine; to taste salt

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.

2h 15m

Medium

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Beijing-Style Braised Pork with Flatbread (Luzhu Huoshao)

Story

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.

Ingredients

all-purpose flour 300g

instant yeast 3g

warm water 180ml

pork belly 400g, boneless

firm tofu (北豆腐) 300g

vegetable oil for deep frying

light soy sauce 4 tbsp

dark soy sauce 2 tbsp

rock sugar 30g

star anise 3 pieces

cinnamon stick 1 small piece

bay leaves 2

garlic cloves 4, smashed

ginger 4 slices

scallions 3 stalks, cut into sections

chinese cooking wine 2 tbsp

salt to taste

Instructions

Make the flatbreads

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.

Prepare and fry the tofu

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.

Brown the pork

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.

Build the braising liquid

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.

Braise until tender

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.

Serve

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.