㊙️Homestyle Fermented Bean Curd Braised Pork‼️
Rich but not greasy, an unforgettable dish of fermented bean curd braised pork~ There are many ways to make fermented bean curd pork, and every household has its own secrets and tips. This is the recipe I’m sharing. If you're interested, feel free to try it out!
Ingredients
Steps
Prepare all the ingredients.
Clean the pork belly in warm water, soak it for a while to remove blood, then cut it into pieces and set aside.
Heat a pan, add cooking oil, and when the pan is warm, add scallions, ginger, and peppercorns to stir-fry briefly. Once the peppercorns are fragrant, remove them, then add star anise, cinnamon, and bay leaves. Add the pork belly and stir-fry until the pork changes color and slightly golden on the surface.
Add dark soy sauce, light soy sauce, and oyster sauce, and stir-fry again. Then add fermented bean curd sauce and continue to stir-fry to coat and color the pork.
Add hot water until it covers the pork.
Cover the pan with a lid. Boil on high heat, then reduce to low heat and simmer for 30 minutes. Add rock sugar at this point and continue to simmer for another 20 minutes. Turn the heat to high to reduce the sauce. ㊙️ Before it's fully reduced and almost ready to be served, add Zhenjiang vinegar, cover with the lid, and simmer for another 2–5 minutes. This is the secret to ultimate deliciousness‼️ (Do not overly reduce the sauce; it should perfectly coat the pork chunks.)
Dish it out and serve. Enjoy it while it's hot and indulge yourself in the juicy pork! Oh, it's so delicious! A meat-lover's favorite…😍