🥘 Braised Pork with Tofu Puffs - Hong Kong Style Homemade Cooking

Editor's Preface

Tofu puffs and braised pork are a classic Hong Kong home-style mealtime staple! The braised pork is rich and tender, while the tofu puffs soak up the richness of the sauce. This king of rice dishes is perfect for both children and adults! We've carefully compiled recipes from locals, family heirlooms, and restaurants, breaking down the steps from frying the tofu to thickening the sauce, ensuring even beginners can master the recipe with zero problems!

Ingredients preparation

• 250-350g pork belly/pork belly (cut into small cubes)

• 10-15 tofu puffs (soak briefly in water and drain thoroughly)

• 2-4 dried shiitake mushrooms (soaked and sliced, optional)

• 2 slices of ginger

• 1 tsp minced garlic

• 2 green onions (segmented + chopped)

• 30g carrot slices (optional)

• 150ml of water

• 2 tablespoons cooking oil

Seasoning sauce

• 1 tablespoon light soy sauce

• 1 teaspoon dark soy sauce

• 1.5 tablespoons oyster sauce

• 1 teaspoon rock sugar/granulated sugar

• 1 tablespoon wine

• A little pepper and five-spice powder

• cornstarch water

• A few drops of sesame oil

Detailed cooking process

🥩 1. Pork/braised pork processing

• Put the pork belly into a pot with cold water and bring to a boil, rinse off the blood and pat dry.

• Heat a little oil in a wok, sauté ginger slices and minced garlic, then add pork cubes and stir-fry until slightly charred and golden brown.

• You can add wine to enhance the flavor (Shaoxing/rice wine is recommended).

🍳 2. Tofu puff processing

• Soak the tofu puffs in water to absorb the oil, then pat dry (to prevent them from bursting).

• If necessary, lightly fry until golden brown and serve.

🍲 3. Combined stew

• Add tofu puffs, mushroom slices and carrot slices and stir-fry.

• Pour in the seasoning sauce ingredients and add water to just cover the ingredients. Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 15-20 minutes (until the tofu puffs have absorbed enough sauce and the meat is tender).

• You can occasionally push lightly to prevent the bottom from sticking.

🥢 4. Simmer the sauce and add starch

• Taste it. If it’s not sweet enough, add sugar. If it’s not colorful enough, add dark soy sauce. The editor recommends thickening the sauce.

• Add a little cornstarch water to make thick sauce, turn off the heat after the sauce is sticky, sprinkle with chopped green onions and add a drop of sesame oil to enhance the flavor.

🍲 5. Serve

• Serve up tofu puffs and braised pork, pour sauce over the noodles, garnish with chopped green onions, and grab the lunch box!

Editor's Tips

• Tofu puffs have a strong ability to absorb juice, and each piece is full of juice. Just be careful not to stew them too long to avoid them being too tender.

• The pork belly should be stir-fried to lock in the juice and fat so that it is not greasy.

• If you like vegetarian flavors, you can add mushrooms, water chestnuts, carrots, etc. to make the dish more complex.

• You can add some Chu Hou sauce to the black bean sauce to make it more Hong Kong style.

Eating experience 😋

The tofu buns are juicy and full of meaty aroma, the braised pork is tender, smooth, salty and sweet, and the rice and bamboo shoot soup are a perfect match, and both adults and children are scrambling to eat them.

summary

Braised Pork with Tofu is easy to make and the whole family will be eating it! I highly recommend making it yourself tonight – it’s both filling and warming! 🥘🍖🍲