Name: Red Tofu Braised Pork with Pickled Cabbage & Baby Pak Choi (藍乳炆豬肉)
Yield: Serves 3–4
Cuisine: Chinese
Ingredients: ½ teaspoon pure sesame oil; 1 clove of garlic; ½ a thumb-size piece of ginger; ½ a spring onion; 5 tablespoons Tianjin preserved cabbage; 10 stalks of baby pak choi (swapsies: leaves from 3–4 larger pak choi); ½ tablespoon light soy sauce; 100 ml (3½ fl oz/⅓ cup) chicken stock; 1 tablespoon white fermented tofu; 3 tablespoons red fermented tofu; fresh coriander (cilantro) leaves, to garnish; approx. 500 ml (18 fl oz/2 cups) boiling water; 1 tablespoon sugar; 2 teaspoons dark soy sauce; 1 tablespoon light soy sauce; ½ tablespoon oyster sauce; ½ a spring onion (scallion); 1 thumbnail-size piece of ginger; 500 ml (18 fl oz/2 cups) fresh chicken stock; 400 g (14 oz) pork belly; 1 tablespoon vegetable oil

Preparation info

Serves
3–4

Difficulty
Easy

Appears in

Hong Kong Diner

By Jeremy Pang

Published 2017

About

Ingredients

The Braised Pork

1 thumbnail-size piece of ginger
½ a spring onion (scallion)
1

Method

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.

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,