Sunday, September 4, 2011

Pressed Tofu Knot and Pork Belly Stew 【百叶结烤肉】

My favorite author Yi Su wrote about this dish several times in her books and I often wondered how will it taste. Not until much later that I finally had a chance to try this typical Shanghainese dish in my Shanghai friend's house.

The Asian supermarkets here sell this pressed tofu knot (百叶结) fresh,  it is so much easier to make this dish here than in Shanghai I guess.

The Shanghainese used to cut the pressed tofu and tie it into knots just to make this dish!




800 gm Pork Belly
400-500 gm of pressed tofu knot
1 stalk of spring onion (Cut into 2-3 inches in length)
1 inch ginger (slice or smashed)
3-4 cloves of garlic (lightly smash)
2 Star Anise
1/4 cup of cooking wine
2 tbsp Soy Sauce
1 tsp Dark Soy sauce
1 tbsp Sugae/rock sugar
1/2 tsp Salt (or to taste)


800克 五花肉

400-500克 百叶结


1 寸姜

3-4 瓣 蒜瓣 (稍微拍扁)

2 个八角/大料

1/4 杯 料酒

2 大勺 酱油/生抽

1 小勺 老抽/黑酱油

1 大勺 白糖

1/2 小勺 盐 (或适量)

1. Cut pork belly to about 1 inch in width and prepare all ingredients accordingly.

2. Heat a little oil in a pan, and cook the pork until grease releases, add ginger, garlic, spring onion and stir fry until fragrant.

3. Add sugar and cook until it is caramelized and coating all of the pork pieces, add dark soy sauce, soy sauce and cooking wine with  6 cups of water, bring to boil and turn the heat to medium low and cook for 45 minutes.

4. Season with salt to your taste before adding the pressed tofu knot, continue cooking until the gravy thickened. Serve with steamed rice.

1. 把五花肉切麻将块大小,姜切片/或拍扁,葱切段,用一点油把五花肉炒至变色。等肉块泛出油的时候,加入姜片,蒜,葱段和大料煸炒至香味溢出。

2. 加入糖翻匀,炒至有糖色。然后加入料酒、老抽,酱油和六杯水没过肉块,大火煮滚,转中小火炖45分钟。

3. 加盐调味后加入百叶结,继续焖煮至锅内只剩下少许汤汁。如果汤汁还比较多,可以大火收汁。

中文版,Click -- 百叶结烤肉