I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.
Garlic and rosemary always go well together, but it's a particularly wonderful combination when it comes to preparing meat. When cooked, garlic has a strong, buttery taste, while rosemary has a distinctive, aromatic flavor. I used these two flavorful ingredients to cook a delicious garlic rosemary pork belly with fried tofu.
Fried foods are best served with condiments or dips. I like to serve mine with any vinegar-based dip, which I find helps to lessen the oily taste of the dish.
- 500 grams pork belly
- 500 grams tofu, cubed
- 3 cloves garlic, sliced
- 1/2 tablespoon rosemary, dried
- 1 small onion, cubed
- 1 small carrots, cubed
- 1 piece celery stalk, cubed
- 2 bay leaf
- Cooking oil, for frying
- Spring onions, minced, for garnish (optional)
- 2 large bowls
- 2 small bowls
- measuring spoons
- chopping board
- frying pan
|Prep time||Cook time||Ready in||Yields|
1 hour 10 min
- Place pork belly in a stock pot filled with water. Add carrots, celery stalk, onions, bay leaf, salt, pepper. Cook until tender.
- While waiting for the pork belly, slice tofu into pieces. Set aside.
- Remove the pork belly once it is cooked. Allow it to dry before pan-frying it.
- Drain the pork stock. Discard the vegetables and other spices. Store the stock inside the freezer for future use.
- Add oil to the frying pan. Fry the tofu. Set aside.
- In a separate frying pan, heat small amount of oil with garlic and rosemary. Pan-fry the pork belly. Cook until it's crusty on both sides but still soft inside.
- Tilt the pan, scoop out the oil, and pour over the meat.
- Once cooked, allow the pork belly to rest before slicing.
- On a plate, mix slices of pork belly and tofu. Garnish with spring onions. Serve with your favorite dip.
The Finished Dish
Tips and Techniques
- Use fresh rosemary if available.
- Baste the pork belly to keep it moist. Basting is a cooking technique wherein you pour juices or melted fat over the meat while it is still cooking to maintain its moisture.
- Reserved pork stock can be used in making soups.
- Adding aromatics such as carrots, celery, onions, and bay leaf give more flavor to the meat.
- Slicing the tofu first before frying helps to achieve a crunchy texture on all sides.
- Try serving this pork belly and fried tofu dish with my homemade spicy soy-vinegar dip.
Another Tofu Recipe
- How to Make Fried Tofu With Mung Bean Sprouts
I always look forward to simple yet nutritious meals. Allow me to share my recipe for fried tofu with mung bean sprouts, an Asian-inspired dish that you can easily make at home.
© 2018 Travel Chef