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Braised na Tokwa na may Roast Pork Belly ay pinritong tokwa na binraise kasama ang roast pork, bawang at ground bean sauce sa oyster sauce gravy.
Hiwain ang bawat piraso ng tokwa sa dalawa o tatlong hiwa, patuyuin, at budburan ng kaunting asin sa magkabilang gilid. Isantabi.
Cut each block of tofu into two or three slices, pat dry, and lightly sprinkle salt on both sides. Set aside.
Painitin ang wok nang walang mantika, igisa ang roast pork belly hanggang mabango at lumabas ang mantika. Hanguin at isantabi.
Heat the wok without oil, stir-fry the roast pork belly until fragrant and the oil renders out. Remove and set aside.
Ilagay ang tokwa sa sobrang init na may mantikang wok at iprito hanggang maging ginto ang magkabilang gilid. Hanguin at isantabi.
Put the tofu into the very hot oiled wok and pan-fry until golden on both sides. Remove and set aside.
Idagdag ang bawang at iprito sa medium-low na apoy hanggang bahagyang maging ginto. Idagdag ang luya, tinadtad na shallot at ground bean sauce, at igisa hanggang mabango. Lipat sa medium na apoy, ibalik ang roast pork belly at haluin. Idagdag ang carrot at buhusan ng alak. Idagdag ang tokwa. Magdagdag ng tubig, pakuluin, pagkatapos ay lipat sa medium-low, takpan at i-braise hanggang lumambot. Ibuhos ang sarsa, idagdag ang pampalapot at lutuin hanggang sa gustong kapal. I-garnish ng dahon ng sibuyas at ihain.
Add the garlic and pan-fry over medium-low heat until lightly golden. Add the shredded ginger, minced shallots and ground bean sauce, and stir-fry until fragrant. Turn to medium heat, return the roast pork belly and stir to combine. Add the carrot and drizzle in the wine. Add the tofu. Add water, bring to a boil, then turn to medium-low, cover and braise until tender. Pour in the sauce, add the slurry and cook to your desired thickness. Garnish with spring onion sections and serve.
