A soul-warming Chinese braise featuring succulent pork, silky five-spice tofu, and sweet carrots in a deeply savory sauce. Serve over fluffy rice to soak up every drop.
This home-style braise brings together the warm, aromatic notes of star anise and five-spice with the natural sweetness of carrots. The tofu soaks up the savory braising liquid while the pork becomes fork-tender after a gentle simmer.
Slice the pork into thin strips and toss with dark soy sauce, oyster sauce, five-spice powder, and black pepper. Massage the seasonings into the meat and let rest for 15 minutes to absorb the flavors.
Cut the tofu into bite-sized cubes. Slice the carrots into thick rounds. Chop the scallions, keeping the white and green parts separate for later use.
Heat vegetable oil in a heavy-bottomed pot or wok over medium-high heat. Working in batches, sear the marinated pork until lightly browned, about 3–4 minutes per batch. Transfer to a plate and set aside.
Add the carrot slices and star anise to the same pot. Pour in the chicken broth, then return the pork to the pot. Gently nestle the tofu cubes on top. Bring the liquid to a gentle simmer, cover, and cook for 20 minutes until the carrots are tender and the flavors have melded.
Remove the lid and stir in the green parts of the scallions. Taste the sauce and adjust seasoning if needed. Serve hot over steamed rice, ensuring each bowl gets plenty of pork, tofu, and carrots with the savory braising liquid spooned over the top.
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.
