Soy Braised Pork with Tofu Skin

80 min
4 persons
  • 20g Crystalized Sugar
  • 10ml Dark Soy Sauce
  • 2g Ginger
  • 2g Onion
  • 800g Pork Belly
  • 5g Salt
  • 20ml Soy Sauce
  • 12Pieces of Tofu Skin
  • 10ml Wine

Blanch the pork in cold water for about 2 minutes, then take out the pork, rinse it with clean water and drain it, or wipe it with kitchen paper towel.

Hot pot cold oil, in the pot into ginger and onion knot, small fire slowly stir out fragrance.

Put the pork into the pot, continue to low heat, all the surface of the pork are fried until golden out of oil. At this time, the scallion can be fished out to avoid later stew.

Pour hot water into the pot. The hot water should far cover the pork. Pour in soy sauce and soy sauce, sprinkle with rock sugar, bring to a boil over high heat, turn to low heat, cover and simmer for about 60 minutes.

At the same time, take another pot, add water to the pot, boil the water, put the blind knot into the boiling water, boil the water in the pot for about 1 minute, then take out the blind knot, rinse it with clean water, and set aside.

Use chopsticks to poke the lean part of streaky pork. When you can poke it through, sprinkle salt in the pot, put in the Venetian knot and simmer for about 20 minutes.

Finally, collect the juice over high heat, sprinkle with scallion and garnish the pot.