Go Back
–+ servings
Chinese Braised Pork Belly with Tofu Puffs recipe
Print Recipe

Braised Pork Belly with Tofu Puffs (油豆腐红烧肉)

In this version of Chinese braised pork belly with tofu puffs, the tofu soaks up the delicious sauce, making the tofu tastier than the pork!
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Pork
Cuisine: Chinese
Servings: 8
Calories: 546kcal
Author: Judy

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, 1x2 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)
US Customary - Metric

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!

Notes

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.

Nutrition

Calories: 546kcal | Carbohydrates: 6g | Protein: 13g | Fat: 51g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 24g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 411mg | Potassium: 177mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 9IU | Vitamin C: 0.3mg | Calcium: 71mg | Iron: 1mg