braised pork with white leaf knots

Braised Pork Belly with Shredded Tofu Pouches: A Step-by-Step Guide

Braised pork belly with shredded tofu pouches (百叶结红烧肉) is a beloved Chinese dish, balancing tender meat, savory sauce, and chewy tofu pockets. Here’s a simple recipe to recreate it at home.

Ingredients: 500g pork belly (cut into 2cm cubes), 10-12 dried tofu pouches (rehydrated), 3 tbsp soy sauce, 2 tbsp dark soy sauce, 1 tbsp sugar, 1 tbsp Shaoxing wine, 1 star anise, 1 cinnamon stick, 2 ginger slices, 3 garlic cloves, and cooking oil.

Steps:

1. Prep the pork: Blanch cubed pork in boiling water for 3 minutes, then rinse to remove impurities. Soak dried tofu pouches in warm water until soft, about 20 minutes, and tie them into knots if needed.

2. Sear the meat: Heat oil in a wok, stir-fry pork over medium-high heat until golden brown. Add ginger, garlic, and star anise until fragrant.

3. Simmer: Pour in Shaoxing wine, soy sauces, and sugar. Add enough water to cover the pork. Bring to a boil, then reduce heat to low, cover, and simmer for 40 minutes.

4. Add tofu pouches: Toss in the tofu pouches and cook for another 15-20 minutes, until the pork is fork-tender and the sauce thickens. Adjust seasoning with salt if needed.

5. Serve: Garnish with scallions and enjoy with steamed rice.

This dish’s rich, umami-packed sauce and melt-in-your-mouth texture make it a comforting classic. Perfect for family dinners or special occasions!