Tofu Skin Knot Braised Pork (百叶结烧肉)

百叶结烧肉

Tofu Skin Knot Braised Pork (百叶结烧肉) — HuaiyangJiangsu (江苏) home cooking.

Ingredients

• pork belly, cut into 3 cm cubes
• dried tofu skin sheets (bǎi yè), cut into 5 cm strips and knotted
• ginger, sliced
• scallions, cut into 3 cm lengths
• light soy sauce
• dark soy sauce
• Shaoxing wine
• rock sugar
• star anise
• neutral oil

Instructions

1. Blanch pork belly cubes in boiling water for 3 minutes. Drain and rinse. (Gray scum rises; water cloudy)
2. Cut dried tofu skin into 5 cm wide strips. Fold each strip in half lengthwise, then tie into a simple overhand knot. Repeat for all strips. (Neat knots, about 4 cm across, with a pocket in the center)
3. Heat oil in a heavy pot. Sear pork on all sides until golden (3-4 minutes). (Pork edges crispy golden; fat rendering)
4. Add ginger, scallion, star anise. Stir 30 seconds. Add soy sauces, Shaoxing wine, and rock sugar. (Sauce bubbles around pork; sugar dissolving)
5. Add tofu skin knots and enough hot water to cover. Bring to a boil, then reduce to a simmer. Cover and cook 50 minutes. Uncover and simmer 10 minutes to reduce sauce. (Gentle simmer; knots absorb sauce, turning golden brown; sauce thickens)