Braised Pork with Red Fermented Tofu
A traditional Zhejiang red-braised pork dish with a glossy red finish, a rich milky aroma, and a melt-in-your-mouth texture.
Ingredients
pork belly rib meat (skin scraped clean, cut into approximately 24 small cubes, blanched in boiling water)
400 g
bok choy hearts
100 g
fine salt
2 g
MSG
0.5 g
white sugar
20 g
red fermented tofu brine
25 g
red yeast rice powder
2 g
Shaoxing rice wine
15 g
soy sauce
10 g
scallion
5 g
ginger
5 g
rendered lard
15 g
Instructions
1
Prepare the pork cubes
Scrape the skin of the pork belly clean, then cut it into approximately 24 small cubes. Blanch the cubes in boiling water, then remove and rinse clean.
2
Braise and simmer
Place the pork cubes, scallion, ginger, Shaoxing rice wine, soy sauce, white sugar, red fermented tofu brine, fine salt, and water in a pot. Bring to a boil, then reduce to low heat and simmer for 30 minutes. Add the red yeast rice powder and continue to braise for another 30 minutes.
3
Steam
Arrange the pork cubes face down in a steamer bowl, place in a steamer basket, and steam over high heat until tender and falling apart.
4
Reduce the sauce
Transfer the steamed pork to a serving platter. Pour the braising liquid into a wok and reduce until thickened, then drizzle over the pork.
5
Prepare the side dish
Take another wok, place over medium heat, add the rendered lard, and heat to about 40% (approx. 88°C). Stir-fry the green bok choy until cooked, season with fine salt and MSG to taste, then remove from heat and arrange on both sides of the pork to serve.
