Pork stewed with tofu

Overview

It was impossible to buy pork belly in American supermarkets, so I bought a piece of pork that was a little fat and thin, which was good for stewing tofu. The boss ate meat and I ate tofu. Everyone got what they needed, haha.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• lean pork
• tofu
• garlic leaves
• ginger

Ingredients

Steps

1. 1 Cut the pork into long cylinders, about 1.5 cm long and wide, and cut the garlic leaves into sections;

   

2. 2 Cut the tofu into pork cubes;

   

3. 3 Fry the tofu in a pan until golden brown on each side;

   

4. 4 Then fry the pork on all four sides, making sure not to overcook it;

   

5. 5 Open a cast iron pot with an enamel inner pot, turn on the heat, add about 1 tablespoon of vegetable oil, when the oil is hot, add 1 star anise, 2 teaspoons of Sichuan peppercorns and chopped ginger, sauté until fragrant, add the fried pork, and stir-fry for a while;

   

6. 6 Pour water to cover the pork noodles, add 3 bay leaves, 3 tablespoons of light soy sauce, 1 teaspoon of pepper, 2 tablespoons of brown sugar, 1 teaspoon of salt and 2 tablespoons of cooking wine, cover the pot, and simmer over low heat for about 30 minutes;

   

7. 7 When the time is up, turn to high heat to reduce the juice. Do not remove all the juice, but leave about half a bowl;

   

8. 8 Season the sauce after it becomes thick. If it is not salty enough, add an appropriate amount of light soy sauce or salt. If the sauce is not thick enough, add an appropriate amount of brown sugar. Pour in the garlic leaves, stir a few times, and then take it out of the pot for consumption.