Ingredients & Substitutes

Instructions

1. 1

   Cut 1 pound (450 grams) of skin-on pork belly into 1.5-inch cubes, then mince 1 inch of fresh ginger and smash 4 cloves of garlic.

2. 2

   Heat 1 tablespoon of cooking oil in a large pot or Dutch oven over medium-high heat, then sear the pork belly cubes until browned on all sides, about 8-10 minutes, and drain any excess fat.

3. 3

   Add 3 tablespoons of Shaoxing wine, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of rock sugar, the minced 1 inch of ginger, and the 4 smashed cloves of garlic to the pot, stirring well to combine.

4. 4

   Crush 10 green cardamom pods and add them along with 3 cubes of red fermented bean curd, 2 tablespoons of its brine, and 2 whole star anise, then pour in 2 cups of water or chicken broth, ensuring the pork is mostly submerged.

5. 5

   Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer gently for 60-75 minutes, or until the pork belly is meltingly fork-tender.

6. 6

   Remove the lid and increase the heat to medium-high, then continue to cook for 15-20 minutes, stirring occasionally, until the rich sauce has thickened and reduced to a glossy consistency.

7. 7

   Serve the Red Fermented Tofu and Cardamom Braised Pork Belly hot, garnished with 2 sliced green onions.