Braised Pork with Tofu Skin Knots

Clean the pork belly and blanch it in cold water for a few minutes. Once the meat tightens, remove and cut into pieces for later use.

Blanch the tofu skin knots to remove the beany taste.

Prepare various spices, green onions, and ginger. Only a few cloves are needed.

Heat the pan, add oil, and slowly melt 20g of rock sugar over low heat until it turns caramel color.

Add the pork pieces and stir-fry until they turn golden brown.

Continue stir-frying until the color deepens, then add the spices, green onions, and ginger.

Add 25g of dark soy sauce for color.

Add 15g of light soy sauce for umami.

Add 25g of cooking wine to remove any gamey taste.

After adding all the seasonings (except salt), simmer over low heat for two minutes.

Add an appropriate amount of boiling water (since I will use a pressure cooker, the amount of water should be relatively less).

Transfer to a pressure cooker and cook on the rice setting for 8 minutes. Once the pressure is released, turn off the heat.

Return the mixture to a wok, place the tofu skin knots at the bottom and the pork on top. Reduce the excess sauce.

Add a small amount of salt (about 2g). The previous soy sauce and light soy sauce already provide enough flavor, so be careful not to make it too salty. Taste and adjust as needed.

Serve and enjoy! The taste is amazing!