- 1 (about ½ pound) piece pork ear
- 1 pound pork belly
- water
- 1 small onion, peeled and quarted
- 1 mind garlic clove, peeled and crushed
- 2 bay leaves
- 1 teaspoon peppercorns
- 1 tablespoon salt
- 1 (16 ounces) block firm tofu
- ½ cup oil
For that Dipping Sauce
- ½ cup pork broth (from boiling pork)
- 1-1/2 cups vinegar
- ¼ cup soy sauce
- 1 teaspoon salt
- ½ teaspoon pepper
- two tablespoons sugar
- four to five shallots, peeled and chopped
- 2 Thai chili peppers, minced
- Inside a pot over medium heat, combine pork ear, pork belly and enough water to pay for. Add onions, garlic clove, bay leaves, pepper corns and salt. Provide a boil, skimming scum that floats on the top. Lower heat, cover and simmer for around forty-five minutes to at least one hour or until meat is fork-tender. Remove from heat and drain well, reserving ½ cup from the liquid. Let it awesome to the touch and dice meat.
- Drain tofu from packing liquid. Wrap tofu block in sponges and weigh lower having a small plate or cup for around 15-20 minutes to excess moisture. Reduce 1-inch cubes.
- Inside a cast-iron skillet over high temperature, heat oil until hot although not smoking. Add tofu and deep-fry, turning as necessary, until golden brown and crisp. Don't overcrowd pan and prepare tofu in batches when needed. Having a slotted spoon, remove tofu from skillet and drain in writing towels.
- Inside a pan over medium heat, combine pork broth, vinegar, soy sauce, salt, pepper and sugar. Provide a boil, without stirring, for around three to five minutes. Add shallots and chili peppers and prepare for around 40 seconds. Add pork pieces and tofu cubes. Prepare, tossing lightly to mix, for around one minute or until just heated through and engrossed in sauce. Serve hot.