Main Courses

Seasonal Vegetables with Tofu and Roasted Pork Belly (時菜豆腐火腩)

Seasonal Vegetables with Tofu and Roasted Pork Belly (時菜豆腐火腩)

時菜豆腐火腩, or Seasonal Vegetables with Tofu and Roasted Pork Belly, is a comforting and flavorful dish that combines the softness of tofu, the rich taste of roasted pork belly, and the freshness of seasonal vegetables. It's a balanced dish, offering a variety of textures and flavors that can please a crowd or serve as a satisfying family meal. Here's a recipe to bring this delightful combination to your table.
Course Main Course
Cuisine Chinese


For the Roasted Pork Belly (Fire-Pork):

  • 500 g pork belly
  • 1 tablespoon soy sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1 teaspoon five-spice powder
  • Salt and pepper to taste

For the Rest of the Dish:

  • 300 g firm tofu cut into cubes
  • 2 cups of seasonal vegetables e.g., bok choy, broccoli, bell peppers, snap peas
  • 2 tablespoons vegetable oil
  • 2 cloves garlic minced
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar optional
  • 1/2 cup water or stock
  • Salt and pepper to taste


Prepare the Pork Belly:

  • Preheat your oven to 180°C (350°F).
  • Mix soy sauce, Chinese rice wine, five-spice powder, salt, and pepper in a bowl. Rub this mixture all over the pork belly.
  • Place the pork belly on a rack in a baking tray and roast in the preheated oven for about 1-1.5 hours, or until the skin is crispy and the meat is tender. Once cooked, let it cool slightly before slicing into bite-sized pieces.

Prepare the Tofu and Vegetables:

  • Blanch the vegetables in boiling water for 2 minutes, then drain and set aside.
  • Press the tofu to remove excess water by wrapping it in a kitchen towel and placing a weight on top for about 15 minutes. Cut into cubes.

Stir-Fry the Dish:

  • Heat vegetable oil in a large pan or wok over medium heat. Add minced garlic and stir-fry until fragrant.
  • Add the tofu cubes and stir-fry until they're lightly golden.
  • Add the roasted pork belly slices and blanched vegetables to the wok. Stir to combine.


  • Add oyster sauce, soy sauce, and sugar (if using) to the wok. Pour in water or stock. Stir everything well and cook for another 2-3 minutes. Season with salt and pepper to taste.


  • Serve hot, ideally with steamed rice on the side.

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