Prepare to embark on a mouthwatering journey through the vibrant and bold flavors of Burmese cuisine with this show-stopping Pork Belly with Pickled Mustard Greens and Tofu. Imagine tender, succulent pork belly that melts in your mouth, perfectly balanced with tangy pickled greens and silky tofu – a dish that will transport your taste buds to the bustling streets of Myanmar. Whether you're a culinary adventurer or simply looking to impress your dinner guests, this recipe promises an explosion of flavors that will leave everyone craving more!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Burmese
Serves: 6 servings
Ingredients
- 2 pounds pork belly, cut into cubes
- 1 cup pickled mustard greens
- 1 block firm tofu, cubed
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 tablespoon chili paste (optional)
Instructions
- Prepare the pork belly by cutting it into 1-inch cubes, ensuring even sizing for consistent cooking.
- Drain and rinse the pickled mustard greens thoroughly to remove excess brine, then chop into bite-sized pieces.
- Cube the firm tofu into 1-inch squares and pat dry with paper towels to remove excess moisture.
- In a large mixing bowl, combine fish sauce, soy sauce, sugar, minced garlic, and chili paste (if using) to create a marinade.
- Add the pork belly cubes to the marinade and let sit for 15-20 minutes at room temperature to absorb flavors.
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat with a small amount of oil.
- Brown the marinated pork belly cubes in batches, ensuring each piece develops a golden-brown crust, about 3-4 minutes per side.
- Remove browned pork and set aside, then sauté chopped onions in the same pot until translucent.
- Return pork to the pot, add remaining marinade, and add enough water to barely cover the meat.
- Reduce heat to low, cover, and simmer for 45-50 minutes or until pork is tender and almost falling apart.
- During the last 10 minutes of cooking, add tofu cubes and pickled mustard greens.
- Taste and adjust seasoning with additional fish sauce or sugar if needed.
- Serve hot over steamed jasmine rice, garnishing with fresh cilantro or green onions if desired.
Tips
- Pork Belly Prep: For the most tender results, choose pork belly with a good balance of meat and fat. Cut into uniform cubes to ensure even cooking.
- Marinating Magic: Don't rush the marinating process. Letting the pork sit in the marinade for 15-20 minutes allows the flavors to deeply penetrate the meat.
- Browning Technique: Take your time when browning the pork belly. A golden-brown crust adds incredible depth of flavor and texture.
- Moisture Management: Pat the tofu dry before adding to prevent excess water from diluting the sauce.
- Low and Slow: The key to incredibly tender pork is slow cooking. Keep the heat low and let the meat simmer gently.
- Flavor Balancing: Taste and adjust the seasoning at the end. The balance of fish sauce, sugar, and chili paste is crucial to achieving authentic Burmese flavor.
- Serving Suggestion: Serve over steamed jasmine rice to soak up all the delicious sauce, and garnish with fresh herbs for a burst of freshness.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 8g
Protein: 25g
Fat: 38g
Saturated Fat: 14g
Cholesterol: 110mg
