Bazi Rou
“This dish features tender pork belly, braised to a sweet and savory perfection, infused with aromatic spices.”
Where it comes from
Bazi Rou hails from the city of Jinan in Shandong, a region renowned for its hearty and robust flavors, often found in traditional family feasts and celebrations.
On the Palate
How it's made
4 steps · Show ↓120 min active
How it's made
4 steps · Show ↓- 110 min
Cut the pork belly into large chunks, ensuring the skin is left on for extra flavor. In a pot, add the pork belly, covering it with water. Bring to a boil over high heat, skimming off any impurities that rise to the top.
- 25 min
Drain the pork and return it to the pot. Add soy sauce, star anise, rock sugar, rice wine, ginger, scallions, garlic, and chili pepper. Pour in enough water to cover the pork by an inch.
- 390 min
Bring the mixture to a simmer over medium heat. Cover the pot and let it gently bubble until the pork is tender and the sauce is rich and aromatic.
Watch outEnsure the heat is low enough to prevent the sauce from burning or reducing too quickly.
- 415 min
Add the tofu skin to the pot, gently submerging it in the sauce. Cook for an additional 15 minutes until the tofu skin absorbs the flavors.
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