Taiwanese Braised Pork Belly with Fermented Tofu

Ingredients

• 1 kg (2.2 lbs) pork belly, skin-on 1 kg (2.2 lbs) pork belly, skin-on
• 4 cubes of fermented tofu 4 cubes of fermented tofu
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons dark soy sauce 2 tablespoons dark soy sauce
• 2 tablespoons rice wine 2 tablespoons rice wine
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 teaspoon white pepper 1 teaspoon white pepper
• 2 cups (470ml) water 2 cups (470ml) water
• 2 green onions, chopped (for garnish) 2 green onions, chopped (for garnish)
• 2 red chili peppers, sliced (for garnish) 2 red chili peppers, sliced (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring water to a boil. Add the pork belly and blanch for 5 minutes to remove impurities. Remove the pork belly and set aside.
2. 2.
   In a separate bowl, mash the fermented tofu until smooth. Add minced garlic, soy sauce, dark soy sauce, rice wine, sugar, five-spice powder, and white pepper. Mix well to combine.
3. 3.
   Heat a wok or deep skillet over medium heat. Place the pork belly, skin side down, and cook until the skin is golden brown and crispy. Flip the pork belly and cook for another 2 minutes.
4. 4.
   Pour the fermented tofu mixture over the pork belly, followed by water. Bring to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the pork belly is tender and the sauce has thickened.
5. 5.
   Remove the pork belly from the pot and let it rest for a few minutes. Slice into bite-sized pieces.
6. 6.
   Serve the braised pork belly with steamed rice, garnished with chopped green onions and sliced chili peppers.

Treat your ingredients with care...

• Fermented tofu — Make sure to mash the fermented tofu until smooth to ensure it incorporates well into the sauce.
• Pork belly — Blanching the pork belly before braising helps remove impurities and ensures a cleaner flavor.

Tips & Tricks

• For an extra layer of flavor, marinate the pork belly in the fermented tofu mixture overnight before cooking.
• Adjust the amount of chili peppers according to your spice preference.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for future meals.
• Serve with a side of pickled vegetables to complement the richness of the dish.
• If you prefer a thicker sauce, you can simmer the braising liquid for a few more minutes to reduce it further.

Serving advice

Serve the Braised Pork Belly with Fermented Tofu over steamed rice to soak up the flavorful sauce. Garnish with chopped green onions and sliced chili peppers for added freshness and a pop of color.

Presentation advice

Arrange the sliced pork belly on a serving platter, drizzle the sauce over the top, and sprinkle with the chopped green onions and sliced chili peppers. The vibrant colors and glossy glaze will make the dish visually appealing.