Chinese-style Braised Pork Belly


600 g pork belly
300 g lotus root (sliced)
1 large cube red fermented tofu
1 clove garlic (crushed)
1 tsp minced ginger
1/2 cup water
sugar to taste


  1. Cut pork belly into bite-sized pieces.
  2. Heat 1 tbsp oil in a wok. Stir fry the lotus root until fragrant. Remove and set aside.
  3. Saute garlic and ginger with some oil in the wok. Add pork belly and stir fry briefly. Return lotus root to the wok and mix in the fermented tofu. Toss until the fermented tofu dissolves.
  4. Add water and bring to a boil over high heat. Turn down heat and simmer until the pork and lotus root are tender.
  5. Season with sugar according to taste. Simmer for 10 more minutes. Serve hot.

Source: Hong Kong magazine