Fermented Tofu Braised Pork

Method7 steps

1. 1

   Cut into Pieces

   改刀切块

   Cut the skin-on pork belly into uniform pieces about 2.5 cm long and wide.

   将带皮五花肉切成长宽约 2.5 cm 的均匀小块。

   ⏱5 min

   • 💡 Keep the pieces uniform in size to ensure even cooking.切块大小要一致，保证受热均匀
   
2. 2

   Blanch in Cold Water

   冷水焯水

   Add cold water, cooking wine (Shaoxing), and ginger slices to the pot. Add the pork belly pieces, bring to a boil, then remove and drain.

   锅内加入冷水、料酒和姜片，放入五花肉块，开火加热至沸腾后捞出，沥干水分。

   ⏱10 min

   • 💡 Always start with cold water to better draw out blood and impurities.一定要冷水下锅，才能更好地逼出血水
   
3. 3

   Prepare the Sauce

   调配酱汁

   Mash the rose fermented tofu blocks and fermented tofu juice in a bowl until smooth. Add rock sugar and dark soy sauce, and mix well to form the sauce.

   将玫瑰腐乳块和腐乳汁在碗中碾成泥，加入冰糖、老抽混合均匀调成酱汁。

   ⏱2 min

   • 💡 Mash the fermented tofu thoroughly to ensure even braising.腐乳要彻底碾碎，以免炖煮不均
   
4. 4

   Stir-Fry the Pork

   煸炒肉块

   Heat the wok with cold oil. Add scallion whites and ginger slices and stir-fry until fragrant. Add the pork belly pieces and stir-fry until the surface is golden and slightly charred.

   热锅冷油，下葱白和姜片爆香，倒入五花肉块煸炒至表面金黄微焦。

   ⏱5 min

   • 💡 Render out excess fat from the pork belly for a less greasy result.煸出五花肉多余的油脂，吃起来更不油腻
   
5. 5

   Add the Sauce

   加入酱汁

   Pour in the prepared fermented tofu sauce and stir-fry evenly to coat the pork. Then add hot water to cover the pork pieces.

   倒入调好的腐乳酱汁，翻炒均匀使肉块上色，随后加入热水没过肉块。

   ⏱1 min

   • 💡 Always add hot water; cold water will cause the meat to contract and become tough.必须加热水，冷水会使肉质收缩变柴
   
6. 6

   Braise on Low Heat

   小火慢炖

   Cover the pot and braise on low heat for about 40 minutes.

   盖上锅盖，转小火慢炖约 40 分钟。

   ⏱40 min

   • 💡 Keep the heat low and maintain a gentle simmer.火候要小，保持汤汁微沸状态
   
7. 7

   Reduce on High Heat

   大火收汁

   Remove the lid and increase to high heat to reduce the sauce. When the sauce becomes thick and dense 'fish-eye bubbles' appear, turn off the heat and serve.

   打开锅盖，转大火收汁。观察到汤汁变得浓稠并冒出密集的“鱼眼泡”时，关火出锅。

   ⏱5 min

   • 💡 Shake the wok constantly while reducing to prevent the sugar in the sauce from sticking and burning.收汁时要不断晃动锅体，防止酱汁中的糖分粘底烧焦