Braised Pork Belly and Tofu
A savory soy-braised dish featuring pork belly, firm tofu, boiled eggs, and dried tofu, with pan-fried tofu slices for added texture.
Ingredients
Pork belly
as needed
Northern tofu (firm tofu)
as needed
Eggs
as needed
Dried tofu (bean curd sticks)
as needed
Deboned chicken thigh
as needed
Cotton string
as needed
Instructions
1
Prepare the ingredients
Boil the eggs and peel them for later use. Cut slits into the middle of the dried tofu to help it absorb the flavor. Cut the Northern tofu into thick slices, about 2 cm thick. Debone the chicken thigh, roll it tightly, and tie it securely with cotton string.
2
Pan-fry the tofu
Place the cut tofu slices into a frying pan. Fry them on several sides until golden brown and a hard crust forms, then remove from the pan.
3
Braise the ingredients
Combine the pork belly, fried tofu, dried tofu, eggs, and rolled chicken thigh in a pot. Add soy sauce and spices to taste. Braise everything together until the ingredients are tender and flavorful.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
