Sunday, September 4, 2011

Pressed Tofu Knot and Pork Belly Stew

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

The Asian supermarket 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)

All ingredients:

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

Heat up little oil, and stir fry pork until grease releases, add ginger, garlic, spring onion and stir fry until fragrance.

Add sugar and stir well, when its caramelized and coated all of the pork pieces, add dark soy sauce, soy sauce and cooking wine, pour in 4-5 cups of water, or enough water to cover the pork pieces, bring to boil, turn heat to medium low and cook for 45 minutes.

Add salt to taste, add the pressed tofu knot, continue cooking until the gravy thickened. Now crank up the heat, stir the pork and tofu until oil leaves the side, it should have very little to no gravy now.

It goes well with rice!

For Chinese, 中文版,Click --》百叶结烤肉