Dai Ma Zam Bo or Horse Station Pot
Ingredients: Siu Yuk roast pork belly, silken tofu, Cantonese shrimp paste, Chinese chives, green garlic · 25 min cook time · 600kcal · ~₩12,250
Ingredients
200g Siu Yuk roast pork belly, 400g silken tofu, 1tablespoon Cantonese shrimp paste, 40g Chinese chives, 60g green garlic, 2tablespoon peanut oil, 2tablespoon Shaoxing wine, 0.5cup water, 1teaspoon sugar
Instructions
1. Slice the 200 grams of roast pork into roughly inch by inch and a half chunks.
2. Cut the 400 grams of silken tofu in half vertically, then slice that into eight pieces in all.
3. Slice up 40 grams of Chinese chives, leaving the fibrous ends, and set aside.
4. Separate the whites from the greens of the 60 grams of green garlic. The white bit can be replaced by a couple cloves of garlic, and the green part is recommended but ultimately optional.
5. Heat a small claypot (or similar sized pot) until warm. Add a tablespoon of peanut oil and the white part of the green garlic.
6. Over a medium flame, fry the white part of the green garlic for about 45 seconds until fragrant.
7. Add the roast pork to the pot. Fry for about two minutes, or until its fat is just beginning to render off.
8. Swirl in a tablespoon of Shaoxing wine. Mix quickly.
9. Go in with a tablespoon of Cantonese shrimp paste, ensuring to get every last bit. Mix quickly.
10. Add a touch of water together with another small swirl of Shaoxing wine, then add in the tofu.
11. Pour in half a cup of water, cover, and let that simmer over a medium low flame for fifteen minutes.
12. After fifteen minutes, add in the optional green garlic greens, cover, and let it cook for another two minutes to soften.
13. Taste the soup to check on salinity. If good, season with a teaspoon of sugar.
14. Add in the Chinese chives and about a teaspoon of peanut oil. Cover, shut off the heat, and serve.
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