Braised Pork Belly with Radish and Fermented Bean Curd

Ingredients

Instructions

1. 1

   Bring a pot of water to boil. Blanch pork belly for 5 minutes to remove impurities. Drain and rinse with cold water.

2. 2

   Heat vegetable oil in a clay pot or heavy-bottomed pot over medium-high heat. Add ginger and garlic, stir-fry until fragrant.

3. 3

   Add blanched pork belly and stir-fry for 2 minutes to seal the surface.

4. 4

   Add Shaoxing wine and scrape up any browned bits from the bottom of the pot.

5. 5

   Mix fermented bean curd, fermented bean curd juice, soy sauce, dark soy sauce, and sugar in a small bowl.

6. 6

   Pour the fermented bean curd mixture into the pot and stir well to coat the pork.

7. 7

   Add chicken stock, star anise, and dried chili. Bring to a boil.

8. 8

   Cover the pot and reduce heat to low. Simmer for 45 minutes until pork is tender.

9. 9

   Add radish cubes and scallion segments. Stir gently.

10. 10

    Cover again and continue simmering for 20 minutes until radish is tender.

11. 11

    Taste the broth and adjust seasoning if needed. Serve hot with steamed rice.