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Braised Pork Belly With Fermented Bean Curd Sauce
Braised Pork Belly With Fermented Bean Curd Sauce

Braised pork belly with a crisp exterior provides an exemplary contrast of textures: thick melt-in-the-mouth meat meets a thin crisp skin. Simple and perfect. This celebration of reduced umami flavors is cut with fragrant ginger, scallions and sweet-sour Shaoxing wine. A fermented bean curd sauce is plated beneath the pork, bringing a lightly funky tang along with lots of sweetness and citrus, resulting in a sweet-sour dish, with deep umami at its heart.

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Ingredients

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Thịt Kho Tàu

  • Pork belly 500.0 g
  • Snow pea 10.0 g
  • Ginger 20.0 g
  • Spring Onion 20.0 g

Nước Sốt Chao

Braised pork belly with a crisp exterior provides an exemplary contrast of textures: thick melt-in-the-mouth meat meets a thin crisp skin. Simple and perfect. This celebration of reduced umami flavors is cut with fragrant ginger, scallions and sweet-sour Shaoxing wine. A fermented bean curd sauce is plated beneath the pork, bringing a lightly funky tang along with lots of sweetness and citrus, resulting in a sweet-sour dish, with deep umami at its heart.

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Preparation

  1. Thịt Kho Tàu

    • Scorch the pork belly skin with a torch to remove bristles, then steam with scallions, ginger, and cooking wine for 40 minutes. 
    • Press under a weight, refrigerate for 2 hours, and cut into 10cm (4-inch) squares. Lightly score the lean meat in a crisscross pattern.

  2. Nước Sốt Chao

    • Saute aromatics in oil, add pork belly, deglaze with cooking wine, then pour in the fermented bean curd sauce mixture, 1 can of Sprite, and 1000g water. Simmer, covered for 2 hours. 
    • Plate the pork, drizzle with reduced sauce, and garnish with blanched side ingredients.