Hello everyone, it’s been awhile since my last update in Burp! These past few days have been crazy crazy crazy – not the bad crazy but the super duper good kinda crazy! Wanna know where I am? Follow my exciting foodie journey on instagram.
Before I left, I made a comforting and delicious pork dish, since weather has been such a chiller in Melbourne. If you’re a fan of pulled pork, then you will love this braised pork dish. Don’t be put off by the ingredient fermented tofu – it’s normally used as a flavouring agent to make Chinese dishes. This ingredient is commonly found in Asian Grocers and they come in bottled jars where several cubes of tofu are placed and covered in flavoured brine. The tofus are then left to brine for several days to weeks. Its flavour is very intense, normally salty with a mild sweetness. Just a small cube of tofu is sufficient to flavour the dish.
Very comforting on a cold winter’s night.
Best eaten with a bowl of hot steamed jasmine rice.
Grab a fork and dig in with family and friends.
Braised Pork Belly In Fermented Tofu (adapted from Jeremy Pang’s Chinese Unchopped)
400 g pork belly slab, washed
2 hard-boiled eggs, peeled
2 garlic cloves
1 tbsp vegetable oil
450 ml hot water
1 cube fermented red bean curd
1 tsp fermented tofu liquid
2 tbsp dark soy sauce
1 tbsp Chinkiang black rice vinegar
1 tbsp sesame oil
1 tbsp sugar
1. To prepare the sauce, place the fermented tofu and liquid into a bowl. With the base of a teaspoon, crush it to form a paste, then mix together with dark soy sauce, black vinegar, sugar and sesame oil. Set aside.
2. Take the peeled eggs and make three small slits vertically into each egg while keeping them whole. This allows the braising sauce to soak into the eggs.
3. Finely chop the garlic, set aside. Heat vegetable oil in a large saucepan over high heat. Add the garlic and saute for 30 seconds or until lightly browned. Then, pour the braising sauce and bring to a boil. Reduce to a simmer.
4. Heat a frying pan over medium high heat. Add the pork belly slab to the pan and sear on all sides until brown, to seal its juices in the meat.
5. Then slowly lower the pork into the saucepan skin side down and baste well with the sauce. Bring to a boil and cook for 5-6 minutes, while continue to baste until the sauce caramelise and reduce. The sauce should cling to the pork belly.
6. Once the sauce has thicken and coats the meat well, turn the pork skin-side up and pour sufficient hot water to cover the pork completely. Stir well, cover with lid and simmer over low heat for 1½ hours, turning the pork ocassionally, until it is soft, meat falling off, succulent and rich in colour.
7. Add the whole hard boiled eggs to the braising liquid and continue to simmer for another 30 minutes. Turn the eggs every 10 minutes, allowing them to absorb the sauce evenly.