This Braised Pork Belly with Soy Puffs is another variation on that perennial favorite Chinese dish, red braised pork belly, or hóngshāo ròu.
This version actually showed up very often on our dinner table over past decades, mostly because the tofu puffs soak up all that delicious sauce. Some of us want the tofu even more than the pork!
Another Braised Pork Belly?
We have shared many braised pork belly recipes over the years, including the “purest” and simplest of all of them, Shanghai Braised Pork Belly. It was one of the very first recipes we posted on the blog almost 13 years ago, and it has been popular with our readers ever since.
From there, we added:
- Lu Rou Fan (Taiwanese Braised Pork Rice)
- Dongpo Rou
- Mao’s Braised Pork Belly
- Cantonese-Style Braised Pork Belly with Arrowhead Root
- Braised Pork Belly with Meigan Cai
- Instant Pot Pork Belly
- Babi Kecap (Indonesian Braised Pork Belly)
Even in our cookbook, we included one of my mother’s favorite versions, which is Hongshao Rou with Hard-Boiled Eggs. And we still have more to share!
But why do we need another braised pork belly recipe?
Well, when you include soy puffs along with the braised pork belly, as we do here, the soy puffs actually become the star of the dish. They soak up the flavors from the pork belly and the sauce, saturating them with flavor. Plus, their unique soft texture just can’t be beat.
I grew up with this dish during Chinese New Year, and it is still very special to me. It reminds me of the happy Chinese New Year Eve meals that we had at my oldest aunt’s house. She and her Cantonese husband were excellent cooks.
There is always a big pork dish for the New Year’s Eve dinner, or nián yèfàn (年夜饭). Let this braised pork belly with soy puffs be your choice this year!
What Are Tofu Puffs?
Tofu Puffs, also known as soy puffs, are fried pieces of tofu that are golden on the outside with an airy, spongy inside. As we say in our article on Tofu Puffs, they are “chewy and absorbent, almost like little sponges for flavorful sauces, stews, and soups.” You can even cut them into pieces and use them in stir-fries!
We have not used these very often in our recipes, though that has to change, because we love them. The way that I use them most often is actually for this dish! You’ll also find them in Sarah’s Laksa recipe, Shaanxi Saozi Mian, Chinese hot pot, and our Red Curry Tofu.
Let’s get on with the recipe!
Tip!
Please refer to our Shanghai Braised Pork Belly Youtube video for more tips, techniques, and information about how to pull off this delicious dish!
Recipe Instructions
Cut the pork belly into ¾- to 1-inch (2cm) pieces. Add them to a medium pot, and cover with water. Bring to a boil over high heat, and boil for about 1 minute, or just until the pork turns opaque. This process removes impurities and gives the final dish a cleaner flavor. Drain in a colander, rinse the pork clean, and set aside.
Place a clean, dry wok over medium-low heat. Add the oil and sugar. Cook until the sugar melts, about 2 minutes, keeping the heat low to avoid burning it. Once the sugar is completely melted, add the pork and ginger. Increase the heat to medium, and cook until the pork is lightly browned around the edges.
Now reduce the heat to low, and add the Shaoxing wine. Stir and cook for 2 minutes, then add the light soy sauce, dark soy sauce, and water.
Note:
The water should mostly cover the pork belly in order to braise it properly. If using a thick-bottomed pot, you may need less—say 2 cups, as it will evaporate slower. That said, you can also just cook it longer to reduce the liquid. Just know that you can also add more water along the way, especially when you want to cook it longer for a more tender texture.
Cover and simmer over medium heat for about 1 hour (75 minutes or longer if you like the pork more tender). Every 15 minutes, stir to prevent burning, and add more water as needed.
Now add the soy puffs. Add more water if the pan is drying out. Cover and cook for another 15 minutes.
At this point, if there is still a good amount of visible liquid, uncover the wok, turn up the heat, and stir continuously for a couple minutes until the sauce has reduced to a glistening coating.
Serve!
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Recipe
Braised Pork Belly with Tofu Puffs (油豆腐红烧肉)
Ingredients
- 1½ pounds skin-on boneless pork belly (look for the leaner pieces with a higher meat to fat ratio)
- 2 tablespoons neutral oil (such as vegetable, canola, or avocado oil)
- 30 g rock sugar (or 2 tablespoons granulated sugar)
- 3 slices fresh ginger 1/8-inch (3mm) thick, 1×2 inches (3-5cm wide
- ⅓ cup Shaoxing wine (or dry cooking sherry)
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 3-4 cups water (see note; plus more water for soy puffs if needed)
- 14 ounces tofu puffs (about 2 packages)
Instructions
- Cut the pork belly into ¾- to 1-inch (2cm) pieces. Add them to a medium pot, and cover with water. Bring to a boil over high heat, and boil for about 1 minute, or just until the pork turns opaque. This process removes impurities and gives the final dish a cleaner flavor. Drain in a colander, rinse the pork clean, and set aside.
- Place a clean, dry wok over medium-low heat. Add the oil and sugar. Cook until the sugar melts, about 2 minutes, keeping the heat low to avoid burning it. Once the sugar is completely melted, add the pork and ginger. Increase the heat to medium, and cook until the pork is lightly browned around the edges.
- Now reduce the heat to low, and add the Shaoxing wine. Stir and cook for 2 minutes, then add the light soy sauce, dark soy sauce, and water.
- Cover and simmer over medium heat for about 1 hour (75 minutes or longer if you like the pork more tender). Every 15 minutes, stir to prevent burning, and add more water as needed.
- Now add the soy puffs. Add more water if the pan is drying out. Cover and cook for another 15 minutes.
- At this point, if there is still a good amount of visible liquid, uncover the wok, turn up the heat, and stir continuously for a couple minutes until the sauce has reduced to a glistening coating. Serve!
