Braised Pork Belly with Tofu Puffs (油豆腐红烧肉)

Method12 steps · about 1 hr 45 min

1. 1

   Step 1: Cut all 1½ lb skin-on boneless pork belly into ¾–1-inch pieces. Put in a pot with enough blanching water to cover and bring to a boil over high heat. From boiling, cook for about 1 minute or until opaque, then drain, rinse with clean water and drain again. Discard these waters.

   Drain and rinse blanched pork · 1 minUses 1½ lb skin-on boneless pork belly · Water for blanching and rinsing pork, as needed

   
2. 2

   Step 2: Put a clean, dry wok over medium-low heat. Add all 2 tbsp neutral oil and 30 g rock sugar. Watch closely for about 2 minutes until the sugar has completely melted, keeping the heat low so it does not burn.

   Check completely melted sugar · 2 minUses 2 tablespoons neutral oil (such as vegetable, canola, or avocado oil) · 30 g rock sugar

   
3. 3

   Step 3: Once the sugar in step 2 is completely melted, add all the drained pork from step 1 and three ginger slices. Raise the heat to medium and turn the pork until lightly browned around the edges.

   Uses Melted rock sugar and neutral oil · All drained blanched pork pieces · 3 slices fresh ginger

   
4. 4

   Step 4: Reduce the heat under the browned pork from step 3 to low. Add all ⅓ cup Shaoxing wine and stir while cooking for 2 minutes. Then add all 2 tbsp light soy sauce, 1 tbsp dark soy sauce and 3–4 cups braising water, enough to mostly cover the pork. Bring to a gentle simmer before covering.

   Uses Lightly browned pork with ginger, sugar and oil · ⅓ cup Shaoxing wine · 2 tablespoons light soy sauce · 1 tablespoon dark soy sauce · 3–4 cups water for the wok braise

   
5. 5

   Step 5: Cover the simmering braise from step 4 and maintain a gentle simmer over medium heat for the first 15 minutes. Uncover and stir to prevent sticking, adding a little additional water only if drying out, then cover again. The pork phase takes about 1 hour, or 75 minutes or longer for a softer texture, with stirring every 15 minutes.

   Stir braise at fifteen minutes · 15 minUses Hot pork braise with wine, soy sauces and water · Additional braising water, only if drying out

6. 6

   Step 6: Continue the covered braise from step 5 for another 15 minutes. At 30 minutes total, uncover and stir, check for drying and add water only if needed; cover again.

   Stir braise at thirty minutes · 15 minUses Pork braise after fifteen minutes · Additional braising water, only if drying out

7. 7

   Step 7: Continue the covered braise from step 6 for another 15 minutes. At 45 minutes total, stir and check the liquid, adding water only if needed; cover again.

   Stir braise at forty-five minutes · 15 minUses Pork braise after thirty minutes · Additional braising water, only if drying out

8. 8

   Step 8: Continue the covered braise from step 7 for another 15 minutes, then stir and check the pork at 60 minutes total. Continue if a softer texture is desired, toward 75 minutes or longer, stirring at intervals of no more than 15 minutes and adding water only if drying. Proceed when the pork is tender enough.

   Check pork at sixty minutes · 15 minUses Pork braise after forty-five minutes · Additional braising water, only if drying out

9. 9

   Step 9: Add all 14 oz tofu puffs to the tender pork braise from step 8. Add a little additional water if the wok is drying out. Cover and gently simmer for another 15 minutes, until the puffs have soaked up the sauce and the pork is fully cooked to at least 63°C.

   Check sauce-soaked tofu puffs · 15 minUses Tender pork in braising liquid · 14 oz tofu puffs (about two packages) · Additional braising water, only if drying out

   
10. 10

    Step 10: If substantial liquid remains in the pork and tofu from step 9, uncover the wok and turn up the heat. Stir continuously for a couple of minutes, as a guide, until the sauce forms a glistening coating; keep watching so it does not scorch.

    Uses Pork and tofu puffs after the final fifteen-minute simmer

    
11. 11

    Step 11: Take the glistening pork and tofu from step 10 off the heat. Rest for at least 3 minutes after the pork reaches 63°C.

    Rest fully cooked pork and tofu · 3 minUses Finished pork and tofu-puff braise

12. 12

    Step 12: Serve the rested pork belly and sauce-soaked tofu puffs from step 11 as eight portions.

    Uses Rested pork belly and tofu puffs