Taiwanese Braised Pork Belly with Fermented Tofu

Ingredients

• 500g (1.1 lb) pork belly, skin-on 500g (1.1 lb) pork belly, skin-on
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 2 tablespoons fermented tofu, mashed 2 tablespoons fermented tofu, mashed
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons rice wine 2 tablespoons rice wine
• 1 tablespoon sugar 1 tablespoon sugar
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 green onions, chopped (for garnish) 2 green onions, chopped (for garnish)
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 35g (Saturated Fat: 12g)
• Carbohydrates: 5g (Sugars: 2g)
• Protein: 25g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat.
2. 2.
   Add the pork belly, skin-side down, and sear until golden brown. Flip and sear the other side.
3. 3.
   Remove the pork belly from the pot and set aside.
4. 4.
   In the same pot, add garlic and ginger. Sauté until fragrant.
5. 5.
   Add mashed fermented tofu, soy sauce, rice wine, and sugar. Stir well to combine.
6. 6.
   Return the pork belly to the pot and pour in the chicken broth.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low.
8. 8.
   Cover the pot and simmer for 1.5 to 2 hours, or until the pork belly is tender.
9. 9.
   Remove the pork belly from the pot and let it rest for a few minutes.
10. 10.
    Slice the pork belly into bite-sized pieces.
11. 11.
    Serve the braised pork belly over steamed rice, garnished with chopped green onions.

Treat your ingredients with care...

• Pork belly — Make sure to choose pork belly with a good balance of meat and fat for the best texture and flavor.
• Fermented tofu — Adjust the amount of fermented tofu according to your preference for a stronger or milder flavor in the dish.

Tips & Tricks

• For an extra layer of flavor, marinate the pork belly in the soy sauce and rice wine mixture for 1 hour before cooking.
• If you prefer a thicker sauce, you can remove the pork belly from the pot after cooking and simmer the sauce until it reaches the desired consistency.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a delicious meal later.

Serving advice

Serve the Braised Pork Belly with Fermented Tofu over steamed rice, allowing the rice to soak up the flavorful sauce. Garnish with chopped green onions for a pop of freshness.

Presentation advice

Arrange the sliced pork belly on a plate, drizzle some of the braising sauce over it, and sprinkle with chopped green onions for an appetizing presentation.