This Braised Pork Belly with Soy Puffs is another variation on that perennial favorite Chinese dish, red braised pork belly, or hóngshāo ròu.  This version actually showed up very often on our dinner table over past decades, mostly because the tofu puffs soak up all that delicious sauce.Some of us want the tofu even more than the pork!  Another Braised Pork Belly?  We have shared many braised pork belly recipes over the years, including the “purest” and simplest of all of them, Shanghai Braised Pork Belly.It was one of the very first recipes we posted on the blog almost 13 years ago, and it has been popular with our readers ever since.  From there, we added: Lu Rou Fan (Taiwanese Braised Pork Rice) Dongpo Rou Mao’s Braised Pork Belly Cantonese-Style Braised Pork Belly with Arrowhead Root Braised Pork Belly with Meigan Cai Instant Pot Pork Belly Babi Kecap (Indonesian Braised Pork Belly) Even in our cookbook, we included one of my mother’s favorite versions, which is Hongshao Rou with Hard-Boiled Eggs.

And we still have more to share! But why do we need another braised pork belly recipe? Well, when you include soy puffs along with the braised pork belly, as we do here, the soy puffs actually become the star of the dish.They soak up the flavors from the pork belly and the sauce, saturating them with flavor.Plus, their unique soft texture just can’t be beat.

I grew up with this dish during Chinese New Year,

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