Tender pork belly slowly braised in a rich, savory sauce made with red fermented bean curd. The beans give the dish a deep, complex flavor with subtle sweetness and umami notes.
This classic Chinese comfort dish transforms simple pork belly into something extraordinary. The fermented bean curd adds depth and a beautiful reddish color without needing soy sauce.
Cut the pork belly into uniform cubes, about 3cm each. Sprinkle with a pinch of salt and let sit for 10 minutes. Bring a pot of water to boil, add the pork pieces, and blanch for 1 minute until just set. Drain and rinse briefly to remove any foam.
In a small bowl, mash the fermented bean curd together with its liquid until smooth. Set aside. Heat oil in a heavy-bottomed pot over medium heat, add the rock sugar and stir until it melts and turns a deep amber color.
Add the blanched pork to the caramelized sugar and toss to coat evenly. Pour in the cooking wine and add the mashed bean curd, ginger, green onions, and star anise. Stir everything together until well combined.
Add enough boiling water to just cover the pork. Bring to a gentle boil, then reduce heat to low, cover, and simmer for about 1.5 hours until the pork is melt-in-your-mouth tender and the sauce has thickened. Stir occasionally to prevent sticking.
Remove the ginger, green onions, and star anise. Transfer to a serving dish. The sauce should be glossy and coating the pork. Serve hot over steamed rice.
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.
