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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Easy
What else can we make with roasted pork besides eating it directly? Don’t worry, let’s get cooking as TasteVN guides you to transform those plain roasted pork pieces into a delicious and unique hot pot with fragrant and rich roasted pork cooked with fermented bean curd!
Ingredients for Roasted Pork Hot Pot with Fermented Bean Curd Serves 4
Roasted pork 1.2 kg Taro 500 gr Fermented bean curd 1 cup (rice bowl) Shallots 2 bulbs Garlic 5 cloves Chili 5 pieces Coconut water 1 liter Basil a little Cooking oil 5 tablespoons Common seasoning a little (salt/seasoning powder/sugar/msg)
How to choose good, non-starchy taro
- You should choose round, egg-shaped taro tubers with a moderate size. The outer skin should be rough, with many roots and dirt still clinging to the skin.
- Pick them up and feel light because such tubers usually contain less water and have a high starch content.
- Choose tubers with many indentations as they will taste better than those with fewer indentations and smoother skin.
- Avoid buying misshapen tubers, those that are too smooth on the outside, or feel heavy because those tubers often contain a lot of water and will not taste good when cooked.
Where to buy roasted pork?
- A delicious piece of roasted pork will have a crispy, shiny skin tightly attached to the piece of meat, pinkish-white pork that is elastic and still moist, with firm meat fibers.
- You can buy roasted pork at markets, supermarkets, or at roasted pork shops. Additionally, you can make roasted pork at home following the recipe from TasteVN.
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How to prepare Roasted Pork Hotpot with Fermented Tofu
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Prepare and marinate the roasted pork with fermented tofu
Cut 1.2kg of roasted pork into large pieces suitable for eating, about 2 finger lengths, then place in a bowl to prepare for marinating.
Scoop out 2/3 cup of fermented tofu (about 4 – 5 pieces of tofu and 4 – 5 tablespoons of fermented tofu water), and mash it until smooth.
Pour the fermented tofu into the bowl with the pork, then season with 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of seasoning powder, 1/3 teaspoon of salt, and 2 tablespoons of sugar. Use your hands to mix well so that the spices soak into the pork and marinate for 20 minutes.
Tip:- You can also choose to buy additional parts like ears and snouts of roasted pork, which will add a crispy and delicious texture to the hotpot!
- You should use fermented tofu that has been soaked for a long time, with the solids fully floating up for a richer flavor.
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Prepare other ingredients
You take 500g of taro, peel it, wash it clean, let it drain, then cut it in half.
Place a non-stick pan on the stove, add about 4 tablespoons of cooking oil, heat it up, and fry the taro for 10 minutes on medium-low heat until the outer layer becomes firm and slightly golden. When the taro is evenly golden, remove it to drain the oil.
Peel and crush 2 purple onions and 5 cloves of garlic.
Remove the stems from the chili peppers and wash them clean.
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Cooking Pork Belly Hot Pot with Taro
Add about 1 tablespoon of cooking oil into the deep pan, sauté minced shallots and garlic until fragrant. Add the marinated pork belly and stir well to let the meat release its aroma and the fat crisp up.
Next, add 1 liter of coconut water and 4 – 5 cups of filtered water into the pan, stir well, and start cooking the meat over medium heat.
After about 20 – 25 minutes of cooking, when the pork is tender, add the fried taro and stir well, cooking for another 5 – 10 minutes. Finally, add about 4 chili peppers and a few sprigs of basil, then turn off the heat.
Tip: While cooking, remember to skim off the foam and stir a few times to let the pork absorb the seasoning well.
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Making the dipping sauce for hotpot
Scoop out about 1/3 cup of fermented tofu (3 – 4 pieces of tofu along with 3 – 4 tablespoons of tofu water), season with 1/3 teaspoon of monosodium glutamate and 3 teaspoons of sugar.
Chop 1 chili pepper and add it to the bowl of tofu, finally mash the tofu sauce mixture until it’s smooth but still slightly chunky.
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Final product
The roasted pork hotpot with fermented tofu is simmering hot, with chewy pork soaked in spices, soft and creamy taro, and a broth that is rich and fragrant with coconut water.
Dipping the piece of meat into the tofu sauce enhances the rich and savory flavors of the fermented tofu blended with the spicy aroma of the chili, served with vermicelli and various hotpot vegetables like Chinese mustard ensuring it’s delicious beyond words!
You can transfer the hotpot from the pan to a electric hotpot for convenience and safety for the whole family while eating!
The dish roasted pork hotpot with fermented bean curd is wonderful to enjoy on chilly days. Let’s warm up the family meal with this delicious and unique dish right away!
