Braised Pork Belly with Dried Mustard Greens and Lily Buds in Fermented Tofu Sauce

Name: Braised Pork Belly with Dried Mustard Greens and Lily Buds in Fermented Tofu Sauce
Yield: Yield: 8 Portions (24 Buns)
Ingredients: 7 oz/198 g red fermented tofu, puréed; 4 oz/113 g Dried lily buds; 2 oz/57 g dried mustard greens; 3 lb/1.36 kg pork belly, skin on; ¼ cup/60 mL dark soy sauce; ½ cup/120 mL soy sauce; 1½ oz/43 g brown sugar; 24 steamed lotus buns; ½ oz/14 g sliced ginger; 1 green onion; 4 whole star anise; Salt, as needed

Preparation info

Yield:
8
Portions (24 Buns)

Difficulty
Medium

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

3 lb/1.36 kg pork belly, skin on
2 oz/57

Main course
Street Food

Method

Inspect the pork belly for any remaining bristles and remove as necessary.
Soak the mustard greens and lily buds separately in water overnight.
Meanwhile, place the pork belly into an appropriate-size rondeau or similar pan and add the ginger, green onion, star anise, soy sauces, tofu, and sugar. Add enough water to submerge the pork belly by two thir