Master-Level Dish | Osmanthus Fermented Tofu Braised Pork Belly
Recently, I happened to buy a bottle of dried osmanthus, and suddenly had the idea to make a classic rich dish with a touch of refreshing floral fragrance — Osmanthus Fermented Tofu Braised Pork Belly. I have to say, this taste can definitely be described as reaching the level of a top chef! It’s not only rich with the aroma of fermented tofu and the umami of traditional braised pork belly, but also carries the fragrance of osmanthus. The meat is tender and juicy, the sauce is pure and aromatic — this taste cannot simply be described with the word "amazing"!
Ingredients
Steps
Heat oil in a pan, and add white sugar once hot.
Stir until the sugar melts and gradually turns dark red.
Add the cut pork belly into the pan and stir well to coat the meat with the caramel color.
Once the pork belly is colored, add scallion sections, minced garlic, ginger chunks, star anise, cinnamon stick, and cooking wine. Stir well.
Add fermented tofu sauce and stir thoroughly.
Add light soy sauce, oyster sauce, and steamed fish soy sauce. Stir thoroughly.
Add McCormick ginger powder.
Add McCormick black pepper powder.
Pour the cooked pork belly and sauce into a pressure cooker.
Add enough hot water to cover 90% of the ingredients.
Cover and pressure cook for about 25 minutes.
Before serving, sprinkle dried osmanthus over the braised pork belly to enhance the fragrance. And there you have it — a chef-level Osmanthus Fermented Tofu Braised Pork Belly is ready to serve!