Braised Pork Belly
Bean Curd Skin Rolls

A rich and savory homestyle Chinese braise featuring pork belly slow-rendered until golden and paired with absorbent bean curd skin rolls, infused with bean paste, chili, and aromatic spices.

Ingredients

• 500 g pork belly
• 200 g bean curd skin rolls
• 3 slices fresh ginger
• 4 cloves garlic
• 2 pieces star anise
• 1 tbsp salt
• 1 handful dried chili peppers
• 1 tsp Sichuan peppercorns
• 2 tbsp bean paste
• 1 tbsp pickled chili peppers
• 1 tbsp dark soy sauce
• 100 ml cooking wine
• 500 ml clear stock
• 1 tsp chicken bouillon
• 1/2 tsp MSG
• 1 tbsp sugar
• 1 tsp vinegar
• 3 pieces green millet peppers
• 3 pieces red millet peppers

Instructions

1. 1Slice the Pork Belly

   

   Place the qualified pork belly on a wooden cutting board and use a cleaver to slice it into neat thumb-sized chunks.

   Tip: Cut the pork belly evenly to ensure uniform rendering and cooking times.
2. 2Chop the Bean Curd Skin Rolls

   

   Take the properly soaked bean curd skin rolls and chop them into smaller, manageable pieces on the wooden cutting board.

   Tip: Ensure the bean curd skin is soaked thoroughly in cold water for 6 to 8 hours before cutting.
3. 3Render the Pork Belly

   

   Heat the wok, add cold oil, and place the pork belly chunks inside to slowly render out the excess fat over low heat.

   Tip: Always start with a hot wok and cold oil to prevent sticking and ensure even rendering.
4. 4Add Spices and Aromatics

   

   Once the pork belly surface turns golden brown, add dried chili peppers and Sichuan peppercorns into the wok to build flavor.

   Tip: Keep the heat low when adding dried spices so they release their aroma without burning.
5. 5Stir-fry with Bean Paste

   

   Add ginger, garlic, bean paste, and pickled chili peppers into the wok, then stir-fry continuously until fragrant and the oil turns red.

   Tip: Fry the bean paste well until the oil turns a rich reddish hue to release its full depth of flavor.
6. 6Pour in Stock and Season

   

   Pour dark soy sauce for color, half a bottle of cooking wine to eliminate gaminess, and a suitable amount of clear stock into the wok. Season with chicken bouillon, MSG, sugar, and a touch of vinegar.

   Tip: Do not add any additional salt since the bean paste and base flavors are already salty enough.
7. 7Add bean curd skin rolls

   

   Add the pre-soaked and chopped bean curd skin rolls directly into the simmering red broth in the wok.

   Tip: Ensure the bean curd skins have been soaked in cold water beforehand to achieve the proper texture when braised.
8. 8Add millet peppers and reduce sauce

   

   During the final sauce reduction stage, toss in diced green and red millet peppers directly into the braising dish in the wok, toss briefly, and turn off the heat.

   Tip: Add the millet peppers at the very end to retain their vibrant color and fresh spicy kick.

Storage & Reheating

Burn It Off

Frequently Asked Questions