Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 1.5 lbs of pork belly into 1-inch cubes and pat them dry with paper towels, then press 14 oz of extra-firm tofu and cut it into 1-inch cubes.

2. 2

   Heat 3 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, then add the pork belly cubes and cook until browned on all sides for about 8-10 minutes.

3. 3

   Remove the pork belly with a slotted spoon and set aside, then add 1 chopped large yellow onion to the pot and sauté until softened, about 5 minutes, followed by 4 minced garlic cloves for 1 minute until fragrant.

4. 4

   Return the pork belly to the pot, pour in 2 cups of vegetable broth to deglaze, scraping up any browned bits from the bottom, then stir in 1 (28 ounce) can of diced tomatoes, 2 teaspoons of dried oregano, 2 bay leaves, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.

5. 5

   Bring the mixture to a simmer, reduce the heat to low, cover the pot, and cook for 1.5 to 2 hours, or until the pork belly is very tender.

6. 6

   Gently stir in the 14 oz of cubed extra-firm tofu and 0.25 cup of fresh dill, ensuring the tofu is submerged, and continue to simmer uncovered for another 15-20 minutes, allowing the tofu to absorb the flavors.

7. 7

   Remove the bay leaves, stir in 2 tablespoons of fresh lemon juice, and taste, adjusting salt and pepper as needed before serving.