Red-Braised Pork Belly with Aged Kimchi and Tofu (Chinese × Korean)

Method

1. Cut the pork into 4 cm pieces, put in a 20 cm pot with cold water and bring to the boil on high heat; once boiling, cook for 3 min more to remove the scum. Rinse in warm water and pat dry.

   Add in this stepPork belly (skin on if possible) 400 g

   high heat

2. Heat the oil in a deep 26 cm pan and brown the pork on medium heat for 7 min, turning, until golden and some fat has rendered. Dry the meat well first, as it spits. Lift out the pork and leave just 1 tablespoon of fat.

   Add in this stepNeutral oil 1 tbsp

   medium heat

3. Add the rock sugar and melt it on low heat for 3 min into an amber caramel, toss the pork in it, then add the garlic, ginger and gochugaru and stir for just 30 seconds until fragrant. Chilli flakes burn quickly, so move straight on.

   Add in this stepRock sugar (or light brown sugar) 18 gGarlic cloves, sliced 3Slices of fresh ginger 3Gochugaru (Korean chilli flakes) 1 tsp

   low heat

4. Pour in the Shaoxing wine so it sizzles, then add the light and dark soy sauce, star anise and hot water. Bring to the boil on high heat, turn down to low heat, cover and braise for 40 min.

   Add in this stepShaoxing wine (or dry sherry) 2 tbspLight soy sauce 1½ tbspDark soy sauce 1 tspStar anise 1Hot water 450 ml

   high heat→low heat

5. Cut the kimchi into bite-sized pieces and add it with the kimchi juice; slice the tofu 1.5 cm thick and lay it on top. Cover and braise on medium-low heat for 20 min more, until the kimchi is soft and the tofu has soaked up the sauce. Spoon the sauce over once or twice so nothing catches.

   Add in this stepWell-fermented sour cabbage kimchi 300 gKimchi juice 60 mlFirm tofu 150 g

   medium-low heat

6. Uncover, turn up to medium-high heat and reduce for 5 min until the sauce is thick and glossy. Remove the star anise and scatter over the spring onion. Kimchi is salty, so taste at the end before adjusting the seasoning.

   Add in this stepSliced spring onion 1

   medium-high heat