Braised Pork Belly with Fermented Bean Curd

Method

1. 01

   Step 1

   Finished product image

   

2. 02

   Step 2

   Cut the pork belly into chunks

   

3. 03

   Step 3

   Prepare the necessary ingredients

   

4. 04

   Step 4

   Place the pork belly in a pot of cold water with cooking wine, ginger slices, and scallion segments to blanch and remove blood and foam. Then rinse with warm water.

   

5. 05

   Step 5

   First, sauté the pork belly until it turns yellow and releases oil, then remove it from the pan.

   

6. 06

   Step 6

   Leave the oil in the pan, add rock sugar and stir-fry until it turns a deep reddish-brown color.

   

7. 07

   Step 7

   Add the stir-fried pork belly and stir-fry until it is colored, then add cooking wine.

   

8. 08

   Step 8

   Sauté the prepared spices until fragrant, then add light soy sauce.

   

9. 09

   Step 9

   Add fermented bean curd sauce and stir-fry.

   

10. 10

    Step 10

    Add hot water to cover the pork belly and simmer over low heat for forty minutes.

    

11. 11

    Step 11

    Reduce the sauce over high heat

    

12. 12

    Step 12

    Add salt to taste

    

13. 13

    Step 13

    Mix well.

    

14. 14

    Step 14

    It has a rich flavor and a slightly sweet taste; I really like it.