Chinese Braised Pork Belly with Fermented Red Tofu

800g pork belly, skin on
Vegetable oil, for frying
Hot water, to cover
3 hard boiled eggs, peeled
3 cloves garlic, roughly chopped
Fresh coriander, to garnish

The Sauce
2 to 3 cubes fermented red tofu
2 tablespoons dark soy sauce
1 tablespoon sugar
1 tablespoon Chinkiang black vinegar
1 teaspoon sesame oil

PREPARATION

COOKING

1. Heat a heavy saucepan over medium-high heat and add enough oil to coat the base. Place the pork belly skin side down and fry for 3 to 4 minutes until the skin is golden and lightly crisp. Turn and brown the other sides briefly to render some fat.
2. In a bowl, mash the fermented red tofu into a smooth paste. Add dark soy sauce, sugar, black vinegar and sesame oil. Mix thoroughly to form the braising sauce.
3. Add chopped garlic to the pork and stir briefly until fragrant. Pour the fermented tofu sauce into the pan over medium-high heat. It should bubble immediately. Turn the pork in the sauce and allow it to caramelise for 3 to 4 minutes so the glaze wraps around the meat.
4. Once the sauce has thickened and darkened slightly, pour in enough hot water to fully cover the pork. Bring to a boil, cover with a lid and reduce to a gentle simmer. Cook slowly for 1½ hours.
5. Lightly score each boiled egg with a few shallow cuts so the sauce can penetrate. After the pork has braised for about 1½ hours, add the eggs to the pan and ensure they are submerged in the sauce.
6. Remove the lid and simmer uncovered for a further 20 to 30 minutes to reduce the sauce. Continue spooning the glaze over the pork and eggs until thick, silky and coating evenly.

Serve with steamed rice and garnish with fresh coriander.

School of Wok Tips

• Always fry the pork first. This is what distinguishes braising from simple boiling.
• Caramelise the sauce before adding water to build depth and colour.
• Keep the braise at a gentle simmer for tender, melt in the mouth pork.
• Score the boiled eggs so they absorb maximum flavour from the sauce.

FAQs

What does fermented red tofu taste like?
It has a deep savoury flavour with slight sweetness and creates a naturally silky texture in sauces.

Can I make this without fermented tofu?
Yes? You can mash hard boiled egg yolk into the sauce to help create similar richness, though the flavour will differ.

Why add the eggs later in cooking?
Adding them in the final stage prevents overcooking while allowing them to absorb colour and flavour from the reduced sauce.