Shredded Pork With Bean Curd Recipe

Trim and cut pork

Trim excess large pieces of fat from the pork shoulder and cut into roughly 1.5-inch cubes so they will cook tender and shred easily.

Combine soy sauce, Shaoxing wine, cornstarch, sugar, salt, and white pepper in a bowl. Add pork cubes and toss to coat. Marinate at room temperature for 20–30 minutes or refrigerate up to 2 hours.

Preheat oven or slow-cooker: for oven braise, preheat to 300°F (150°C). Alternatively, you may braise on the stovetop or use a slow cooker per directions below.

Heat 1 tablespoon neutral oil in a heavy Dutch oven or ovenproof pot over medium-high heat. Brown the pork cubes in batches (do not overcrowd) 2–3 minutes per side until nicely seared. Transfer browned pieces to a plate.

Reduce heat to medium. Add 1 tablespoon oil to the pot. Add half the chopped ginger (reserve remainder) and 1 clove minced garlic and sauté 30 seconds until fragrant. Add the reserved pork back to the pot along with 1/2 cup of the stock. Bring to a simmer, cover, and transfer to the preheated oven for 1.5–2 hours, or simmer gently on the stovetop for 1.5–2 hours, until meat is fork-tender and shreds easily. If using a slow cooker, transfer browned pork and 3/4 cup stock, cook on low 6–7 hours or high 3–4 hours.

When pork is tender, remove meat to a cutting board and allow to cool slightly. Reserve braising liquid in the pot. Using two forks or hands wearing gloves, shred the pork into bite-size strands. Skim any excess fat from the braising liquid if desired and return shredded pork to the pot with 1/4 cup additional stock if needed to keep moist.

Prepare tofu: drain the block and pat dry with paper towels. Cut tofu into 1/2-inch thick rectangles or cubes. Lightly dust with a pinch of salt.

Slice bok choy into 1–2 inch pieces (if using napa, slice into ribbons). Peel and julienne the carrot. Thinly slice scallions; separate white and green parts. Mince remaining garlic and remaining ginger.

Heat a nonstick skillet or wok over medium-high heat and add 1 tablespoon neutral oil. Add tofu pieces in a single layer and pan-fry until golden and crisp on both sides, about 3–4 minutes per side. Transfer tofu to a plate. In the same pan, add a splash more oil if needed and quickly stir-fry the white parts of the scallions, minced garlic, and minced ginger for 30 seconds.

Add carrots and bok choy to the pan and stir-fry 2–3 minutes until vegetables are crisp-tender. Return fried tofu to the pan and gently toss with vegetables.

While vegetables cook, whisk together the sauce: remaining 1/2 cup stock, oyster sauce, dark soy, rice vinegar, sesame oil, and chili paste (if using) in a small bowl.

Pour the sauce into the pan with tofu and vegetables and bring to a simmer. Stir gently to coat.

Make cornstarch slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. Gradually add the slurry to the simmering sauce while stirring until sauce thickens and becomes glossy, about 30–60 seconds. Adjust thickness by adding a bit more stock or slurry if needed.

Add shredded pork to the pan, fold gently to combine and heat through 1–2 minutes so pork absorbs sauce flavors. Taste and adjust seasoning with salt or a teaspoon more soy/oyster sauce if needed.

Turn off heat, stir in sliced green parts of scallions and toasted sesame seeds if using. Drizzle with a few drops of sesame oil for aroma.

Serve hot over steamed rice or noodles, or family-style with steamed greens on the side.