Red tofu braised pork with pickled cabbage & baby pak choi

Red tofu braised pork with pickled cabbage & baby pak choi

By
From
Hong Kong Diner
Serves
3-4
Photographer
Kris Kirkham

Ingredients

Quantity Ingredient

The braised pork

Quantity Ingredient
1 thumbnail-size piece of ginger
1/2 a spring onion
1 tablespoon vegetable oil
400g pork belly
500ml fresh chicken stock
500ml boiling water
fresh coriander leaves, to garnish

The braising sauce

Quantity Ingredient
3 tablespoons red fermented tofu
1 tablespoon white fermented tofu
1/2 tablespoon oyster sauce
1 tablespoon light soy sauce
2 teaspoons dark soy sauce
1 tablespoon sugar

The stir-fried veg

Quantity Ingredient
1 garlic clove
1/2 a thumb-size piece of ginger
1/2 a spring onion
5 tablespoons tianjin preserved cabbage
10 stalks baby pak choi, (swapsies: leaves from 3–4 larger pak choi)
1 tablespoon vegetable oil

The stir-fry sauce

Quantity Ingredient
1/2 tablespoon light soy sauce
100ml chicken stock
1/2 teaspoon pure sesame oil

Method

  1. Finely slice the ginger, roughly chop the spring onion (scallion), and set aside. Put the red and white fermented tofu into a bowl and mush together with a fork to form a smooth paste. Mix in the rest of the braising sauce ingredients.
  2. Put 1 tablespoon of vegetable oil into a medium, thick-based saucepan, claypot or casserole dish and bring to a medium to high heat. Sear the pork belly, skin side down, until well browned, then repeat on all sides to seal moisture and flavour into the meat. Once all the sides are browned, return it to skin side down in the pan and add the ginger and spring onion and stir well. Once the ginger has browned well, pour the braising sauce ingredients into the pan and bring to a vigorous boil, scraping away anything that sticks to the bottom of the pan and basting the pork with the caramelizing sauce. Baste the pork with sauce for 3–4 minutes, then pour the chicken stock and hot water over the pork to completely cover it. Put a lid on the pan and bring the heat down to medium–low. Simmer for 45 minutes.
  3. After 45 minutes, remove the lid and, using a pair of tongs, remove the pork on to a clean chopping board and slice into 1cm thick slices with a sharp knife. Put the slices back into the simmering braising sauce and continue to cook, uncovered, for a further 45 minutes, to reduce the sauce. While the pork is slowly cooking, you will have plenty of time to prepare your quick stir-fried vegetable base to the dish as follows. Finely slice the garlic, ginger and spring onion. Wash the Tianjin preserved cabbage in cold water and place in a bowl. Wash the baby pak choi or pak choi leaves. Mix the stir-fry sauce ingredients in a small bowl or ramekin.
  4. Now build your wok clock for the last-minute stir-fry. Place the ginger, garlic and spring onion at 12 o’clock, followed by the preserved cabbage, then the pak choi, and lastly the stir-fry sauce.
  5. Just before serving the dish, bring 1 tablespoon of vegetable oil to high heat in a wok and follow the wok clock order while stir-frying with 30-second intervals between each ingredient. Remember to stir and fold continuously during this cooking process.
  6. To serve, spoon the vegetables into the base of your serving bowl and carefully place the slices of tender braised pork on top. Pour 2–3 ladles of braising sauce over the pork, scatter with coriander (cilantro) leaves, and serve.
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