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.