Hakka Braised Pork with Garlic

Name: Hakka Braised Pork with Garlic
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Hot Dishes

Whole garlic bulbs braise with pork and fermented red bean curd in this Hakka classic until the meat turns deeply savory and the garlic goes meltingly soft. The creamy sauce carries mellow sweetness, a rustic dish best enjoyed over steamed rice.

45 minNewMedium Hot Dishes Simmer Savory & Fragrant

Instructions

1
Cut the blade meat (or pork belly) into large pieces. I don't like it too fatty, so I used blade meat.
2
Red-skinned garlic grown by my own sister, very fragrant, peeled and cleaned.
3
Make a sauce using soy sauce, oyster sauce, dark soy sauce, and fermented red bean curd sauce.
4
Heat oil in a pan, then add the sliced meat to the pan and fry until hot.
5
Pan-fry until the surface turns yellow.
6
Add salt, rock sugar, and cooking wine, and stir-fry until flavorful.
7
Pour in the sauce.
8
Add five-spice powder and pepper to enhance the aroma.
9
Pour in the garlic.
10
Add boiling water until it is level with the meat.
11
Cover and simmer for half an hour.
12
Time's up, remove the sauce and take it off the heat.
13
Finished product.