Pork Belly with Bean Curd

Ingredients

• Pork belly (pork shoulder or pork butt will work as alternatives)
• Dry Bean Curd
• Scallion
• Soy Sauce
• Dark Soy Sauce
• Chinese cooking wine
• Brown sugar
• Salt
• Water

Steps

1. Blanch the pork belly (place in a pot of water, bring to boil, turn down to medium flame for 15 minutes, and turn off flame for another 15 minutes)
2. Pour out all the water and rinse the pork belly thoroughly to remove impurities
3. Cut the pork belly into thin, bite sized slices (Note: it is still raw)
4. Clean the pot and place the slices of pork belly back into the pot
5. Add a few swirls of chinese cooking wine and dark soy sauce to the pot (a swirl is one circular motion around the pot)
6. Add about a quarter of the pork belly volume of soy sauce
7. Add about quarter of the pork belly volume of cold water
8. Add a small stick of brown sugar
9. Keep on medium-low flame and let it simmer for several hours
10. In the meantime, pour the dry bean curd into a bowl and submerge in cold water to soften it
11. Chop the scallions
12. Once the pork belly has reduced slightly, consider draining the oil and removing impurities to make it healthier and presentable
13. Add more salt/sugar as needed
14. Once the liquid has almost reduced, add in the dry bean curd and mix well
15. The sauce should have a much thicker texture when its done
16. Add the chopped scallions as a garnish