Mao's Braised Pork
Pork belly dry-braised with fermented bean curd, then simmered until tender, served with stir-fried Chinese greens.
Ingredients
skin-on pork belly (scraped and cleaned)
850 g
bok choy
500 g
cooking wine
to taste
fermented bean curd
to taste
salt
to taste
MSG
to taste
soy sauce
to taste
star anise
to taste
cinnamon bark
to taste
dried chili
to taste
garlic
to taste
cooking oil
to taste
chicken fat
to taste
chicken broth (for braising)
to taste
Instructions
1
Preparation
Scrape and clean the pork belly skin, boil in water until just cooked, then cut into uniform cubes.
2
Braising
Heat a little oil in a pan, add the pork, cooking wine, salt, MSG, soy sauce, star anise, cinnamon bark, dried chili, garlic, and fermented bean curd. Stir-fry until dry, then add chicken broth and simmer until the meat is tender and fragrant.
3
Plating
Stir-fry the bok choy with chicken fat until cooked, place at the bottom of the dish, arrange the braised pork neatly in the center, and pour a little sauce over the meat before serving.
