Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Scoop out 2 teaspoons of liquid from the jar of red fermented tofu. Set aside.
Step 2
Wash the
Leek (1)
and thinly slice the white and green parts only. Reserve the top for making stocks.
Step 3
Peel and thinly slice the
Fresh Ginger (1 in)
and
Garlic (3 cloves)
.
Step 4
Combine the leek, garlic, ginger and
Dried Chili Peppers (2)
in a bowl.
Step 5
Cut the
Skin-On Pork Belly (1 lb)
into 3/4-inch pieces.
Step 6
Heat a wok or cast iron pan over medium high heat and sear the pork belly for 5 minutes, making sure to evenly brown on each side. When nice and brown and plenty of fat has rendered, remove the pork and set aside. Drain fat from pan.
Step 7
Add
Canola Oil (1 Tbsp)
to the wok, swirling to coat bottom and sides. Add chiles, ginger, garlic, and leek and cook, tossing constantly, until fragrant, about 30 seconds.
Step 8
Add reserved pork and cook, tossing often, for 3 minutes.
Step 9
Add
Rock Candy (1 piece)
,
Dark Soy Sauce (1 tsp)
,
Red Fermented Tofu (3 Tbsp)
, and Red Fermented Tofu Liquid. Cook, tossing, until ingredients are browned, about 6 minutes.
Step 10
Add the
A&W Soda (12 fl oz)
,
Water (1 cup)
,
Bay Leaves (2)
, and the pods of
Star Anise (2)
. Bring to a boil. Reduce heat to medium low, cover, and simmer until pork is tender, about 40–50 minutes.
Step 11
Uncover, increase heat to high, and cook, stirring, until liquid reduces to 2 tbsp., about 15 minutes.
Step 12
Serve with
White Rice (to taste)
and enjoy!
Rate & Review