Braised Pork Belly with Fermented Red Bean Curd
Hello everybody
Today I am going to share with you "Braised Pork Belly with Fermented Red Bean Curd"
There is 2 packs of pork belly
Weighed totally 1 kilogram
Other ingredients include fermented red bean curd
Ginger
Shallot
And garlic cloves
There is gamey smell from Britain's pork
Blanching will help to eliminate this smell
Hong Kong fresh pork from butchers
not blanch also ok
Add in a ginger slice
Spring onions
And a bit of Shaoxing wine
The British pork has a very beautiful texture
But a little gamey smell
Skim off the scum
After water has boiled
Blanch 3 to 5 minutes
Cut the pork belly into thick cubes after rinsing
There is no way to cut it into thick cubes as they are rather thin
If you got thick strip then cut it into thick cubes
Prepare fermented red bean curd mix
For one kilogram of pork belly
I put in three small pieces of fermented red bean curds
1 teaspoon sugar
1 teaspoon Shaoxing wine
Pan-fry the pork belly
When the pork belly pan-fry to pale golden
See if there is much oil
Scoop out any excess oil
Add in shallot
Garlic cloves
And ginger slices
Sauté
Sauté the shallot to fragrance being out
Season with
Star anise
Bay leaves
Cinnamon
And a bit of Sichuan pepper
A piece of rock sugar
Add in the fermented red bean curd mixture
Sprinkle 1 tablespoon Shaoxing wine
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
No need add salt this moment
Salt will be added in after braising and tasting
Pour in hot water
Till cover the pork belly
Braise at low heat for 1 hour
It has braised for 1 hour
Let me taste it
Take out the spice
It is less salty after my tasting
A bit of salt is added in
Thicken the sauce
Add in spring onions after sauce has almost thickened
It can be served now
Let me taste it
Very tender