Ingredients

The following ingredients have 5 Servings
  • 1 piece (about 1/2 pound) pork ear
  • 1 pound pork belly
  • water
  • 1 small onion, peeled and quarted
  • 1 head garlic, peeled and crushed
  • 2 bay leaves
  • 1 teaspoon peppercorns
  • 1 tablespoon salt
  • 1 package (16 ounces) block firm tofu
  • 1/2 cup oil
  • 1/2 cup pork broth (from boiling pork)
  • 1 1/2 cups vinegar
  • 1/4 cup soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons sugar
  • 4 shallots, peeled and chopped
  • 2 Thai chili peppers, chopped

Instruction

  • In a pot over medium heat, combine pork ear, pork belly, and enough water to cover. Add onions, garlic, bay leaves, peppercorns, and salt. Bring to a boil, skimming scum that floats on top.
  • Remove from heat and drain well, reserving 1/2 cup of the liquid. Allow to cool to touch and dice meat.
  • Lower heat, cover, and simmer for about 45 minutes to 1 hour or until meat is fork-tender.
  • Drain tofu from packing liquid. Wrap tofu block in paper towels and weigh down with a small plate or cup for about 15 to 20 minutes to excess moisture.
  • In a cast-iron skillet over high heat, heat oil until hot but not smoking. Add tofu and deep-fry, turning as necessary, until golden brown and crisp.
  • In a pan over medium heat, combine pork broth, vinegar, soy sauce, salt, pepper, and sugar. Bring to a boil, without stirring, for about 3 to 5 minutes.
  • With a slotted spoon, remove tofu from skillet and drain on paper towels. Cut into 1-inch cubes.
  • In a large bowl, combine diced pork, tofu cubes, shallots, and chili peppers. Pour vinegar dressing and gently toss to distribute.
  • Transfer into a serving platter and garnish with more chopped shallots and chili peppers.