Ingredients with Measurements:
- 1 pound pork belly, cut into 1-inch cubes
- 1 block of firm bean curd, cut into 1-inch cubes
- 1/2 cup soy sauce
- 1/2 cup Shaoxing wine
- 1/2 cup brown sugar
- 2 cups water
- 3 cloves garlic, minced
- 1-inch ginger, sliced
- 2 green onions, cut into 2-inch pieces
- 2 star anise
- 1 cinnamon stick
- 1 teaspoon Sichuan peppercorns
- 2 tablespoons vegetable oil
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. In a Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
2. Add the pork belly cubes and cook until browned on all sides, about 5 minutes.
3. Add the garlic, ginger, green onions, star anise, cinnamon stick, and Sichuan peppercorns. Stir to combine.
4. Add the soy sauce, Shaoxing wine, brown sugar, and water. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
6. Simmer for 1 hour, stirring occasionally.
7. Add the bean curd cubes and continue to simmer for another 30 minutes, or until the pork is tender and the sauce has thickened.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour 30 minutes
Temperature:
- Medium-high heat for browning the pork
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 540
- Fat: 35g
- Carbohydrates: 24g
- Protein: 28g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or pork loin.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Sichuan peppercorns can be substituted with black peppercorns.
Variations:
- Add vegetables such as carrots, mushrooms, or bok choy.
- Use chicken or beef instead of pork.
- Add chili flakes for some heat.
Tips and tricks:
- Brown the pork in batches to avoid overcrowding the pot.
- Use a heavy-bottomed pot to prevent burning.
- Use firm bean curd to prevent it from falling apart during cooking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a bowl with steamed rice and garnish with chopped green onions.
Garnishes:
- Chopped green onions
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested side dishes:
- Steamed bok choy
- Stir-fried green beans
Troubleshooting advice:
- If the sauce is too thin, remove the lid and simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F.
Food history:
- Red-cooked pork is a classic Chinese dish that originated in the Jiangsu province.
Flavor profiles:
- Savory, sweet, and slightly spicy.
Serving suggestions:
- Serve hot with steamed rice and a side of vegetables.
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Region: Chinese