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 Root Beer (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!
