Braised pork with fermented bean curd

Tag: Steam  
Difficulty: 2/5 ★★☆☆☆  
Servings: 3

Mode Reference

Mode: Steam  
Temperature: 100°C  
Time: about 90 minutes

Nutrition Analysis (per 100g)

Energy: 281.6 kcal  
Carbohydrate: 9% | 6.7g  
Protein: 13% | 9.1g  
Fat: 78% | 24.4g  
Reference: Chinese CDC China Food Composition Tables, 6th ed.

Ingredients

Part A

• Pork belly: 600g
• Spring onion sections: 10g (tied in a knot)
• Ginger slices: 10g
• Cooking wine: 20g

Part B

• Fermented tofu sauce: 120g
• Fermented tofu: 25g (4 cubes, rose flavor)
• Cooking wine: 40g
• White sugar: 40g
• Chopped spring onion: 20g
• Minced ginger: 20g
• Star anise: 4g
• Dark soy sauce: 10g
• Sichuan peppercorns: 2g

Cooking Steps

Step 1/7

Prepare the ingredients according to the required ingredients

Step 2/7

Grill the skin of the cubed pork over fire, then soak it in water and scrape the pig hair clean

Step 3/7

Put the cubed pork in cold water, add 2 green onions, 5 slices of ginger, and 20g of cooking wine. Bring to a boil over high heat, skim off the foam, simmer over low heat for 30 minutes, remove, and rinse.

Step 4/7

Mix Part B evenly and make a sauce. Cut the cubed meat into large pieces with a thickness of 0.5cm. After cutting, add it to the sauce and stir in the flavor.

Step 5/7

Place the large meat slices covered with sauce one by one in a large round-bottomed bowl, and pour the remaining sauce into the bowl

Step 6/7

Place a large round-bottomed bowl in the center of the steaming tray, place the steaming tray on the second level of the machine, fill the water tank with water, and set the Mode Reference settings on the appliance and start cooking.

Step 7/7

After cooking, take a plate that is larger than the round-bottomed bowl and place it on top of the bowl, place it upside down on the plate, remove the bowl, and serve.