Pork belly 1000 g
Chinese preserved vegetable 2 cups
Chinese preserved red tofu 3 pieces
Juice of preserved red tofu 3 tablespoons
Oyster sauce 3 tablespoons
Soy sauce 4 tablespoons
Sugar 2 tablespoons
Minced Garlic 4 cloves
Wine 2 tablespoons
I was supposed to cook preserved vegetable with pork, so I prepared the vegetable beforehand, but then I change my mind to buy preserved red tofu to make braised pork with preserved red tofu; but since I already have the vegetable ready, I just simply add the vegetable to the dish too. So this dish should be called Braised pork with preserved vegetable in preserved red tofu sauce.
Put above ingredients except for the meat and vegetables in a bowl and mix well, and set aside.
Stir fry vegetable with a little oil and a pinch of salt and sugar. (Make sure it is very light spiced)
Cut pork into 2 big pieces, add pork to the cold water and boil with two slices of ginger and two pieces Star anise, after the water boils, cook with low heat for half an hour.
Poke holes on the skin with a fork, pain the skin with dark soy sauce, let dry.
Add 1/2 cups of oil in a nonstick skillet, skin side down into the skillet. Immediately cover the lid, cook for 5-7 minutes.
Soak the pork in cold water for about 45 minutes until skin is blistering.
While the pork is soaking in water, cut taro into thick slices then deep fry.
Pork cut into same thick slices like taro, then arrange pork and taro in a bowl.
Pour sauce over the meat. (I made two separate bowls.) Then put vegetable on top of the meat.
Steam the dish over boiling water with medium heat for 2 hours.
Cover the meat with a plate when ready to serve, flick over the dish into the plate, then pour out the sauce to a separated cooking pan, bring it to boil, and then add some starch water to thicken and pour it back into the meat.
If you only make braised pork with preserved tofu, make sure use less sauce.