Delicate Braised Pork Belly with Fermented Bean Curd

Introduction:

This recipe is a culinary journey that takes you to the heart of Chinese cuisine. The dish, known as “红烧肉” (Hong Shao Rou), is a beloved classic in Chinese cooking, where tender pork belly is slow-cooked until it melts in your mouth. This version, however, adds an extra layer of complexity and depth by incorporating fermented bean curd, a condiment that brings a unique umami flavor and a silky texture to the dish.

Ingredients:

500g pork belly, skin on
4 tablespoons fermented bean curd
3 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon Shaoxing wine
1 teaspoon five-spice powder
1 teaspoon salt
1 teaspoon black pepper
2 star anise
2 cloves garlic, minced
1 piece ginger, sliced
1 cup water
2 tablespoons vegetable oil
2 spring onions, chopped for garnish

Preparation:

Trimming the Pork Belly: Begin by trimming any excess fat from the pork belly, leaving a thin layer of fat for added flavor. This step ensures that the final dish isn’t too greasy.
Cutting the Pork Belly: Cut the pork belly into large, even pieces, approximately 3-4cm in size. This ensures uniform cooking and allows the flavors to penetrate evenly.
Blanching the Pork Belly: Bring a pot of water to a boil and blanch the pork belly pieces for about 2 minutes. Drain and rinse under cold water to remove impurities and lock in the flavor.
Preparing the Fermented Bean Curd: In a small bowl, mix the fermented bean curd with soy sauce, sugar, Shaoxing wine, five-spice powder, salt, and black pepper. Set aside.

Cooking:

Sautéing Aromatics: Heat the vegetable oil in a deep pan over medium heat. Add the minced garlic and sliced ginger, sautéing until fragrant.
Browning the Pork Belly: Add the pork belly pieces to the pan and cook until all sides are golden brown. This step caramelizes the meat and enhances its natural sweetness.
Incorporating the Marinade: Pour the prepared fermented bean curd mixture over the pork belly. Stir gently to combine and ensure each piece is coated evenly.
Adding Aromatics: Add the star anise to the pan and pour in the water. Bring the mixture to a simmer.
Simmering: Reduce the heat to low and cover the pan. Simmer gently for about 1.5 hours, or until the pork belly is tender and easily falls apart when prodded with a fork. Check occasionally and add more water if necessary.

Finishing Touches:

Adjusting Seasoning: Once the pork belly is cooked, taste the sauce and adjust the seasoning if needed. You may need to add more sugar, soy sauce, or salt depending on your preference.
Garnishing: Sprinkle the chopped spring onions over the top of the dish for color and freshness.

Serving Suggestions:

This dish pairs wonderfully with steamed rice or noodles. It can also be served over mashed potatoes or polenta for a twist on traditional pairings. For a complete meal, consider serving it alongside a fresh salad or stir-fried vegetables.

Storage and Reheating:

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the dish in a preheated oven at 180°C (350°F) for about 15-20 minutes, or until heated through. Alternatively, you can reheat it on the stovetop over low heat, adding a splash of water if necessary to prevent sticking.

Conclusion:

Delicate Braised Pork Belly with Fermented Bean Curd is a dish that combines the richness of pork belly with the tangy, savory essence of fermented bean curd. It’s a dish that not only satisfies but also tells a story of tradition and innovation in Chinese cuisine. Whether you’re a seasoned chef or a home cook, this recipe will surely become a favorite in your repertoire.