A new creamy dish featuring pork belly wrapped around Koya tofu. This Italian-inspired recipe uses dried ingredients, is packed with nutrients and is healthy, while the rich sauce infused with the umami of mushrooms and tomatoes makes for a delightful texture. It's a visually appealing meat dish that's easy to make at home.
Ingredients
Main Ingredients (2 servings)
- Koya Tofu 2 pieces (12 cuts)
- Pork Belly 400g
- Tomatoes 3
- Mushrooms 4-6
Seasonings
- Chicken Stock Powder A pinch
- Salt and Pepper To taste
- Olive Oil 2 tbsp
- Heavy Cream 140-200cc
Steps
- Soak the Koya Tofu in water around 50°C (122°F) to rehydrate. (This is the key!) This is the traditional method for rehydrating.
- Thoroughly squeeze out the moisture from the rehydrated Koya Tofu.
- Cut the Koya Tofu into bite-sized pieces.
- Further squeeze out the moisture from the cut Koya Tofu.
- Wrap each piece of Koya Tofu tightly with Pork Belly.
- Season the entire Pork-Wrapped Koya Tofu with salt and pepper.
- Slice the mushrooms into slightly thick slices.
- Remove the core from the blanched tomatoes and cut them into bite-sized pieces.
- Heat 2 tbsp of Olive Oil in a frying pan over medium-high heat. Place the Pork-Wrapped Koya Tofu seam-side down and sear until browned. (This is the key!) Placing it seam-side down first helps prevent it from unraveling.
- Once browned all over, remove excess fat with a paper towel.
- Add the sliced mushrooms to the pan with the seared meat rolls and sauté together.
- Add 1 cup of water to the sautéed mushrooms and simmer to reduce.
- Once it has reduced to your desired consistency, add 140cc of Heavy Cream and bring to a gentle simmer. (This is the key!) Adjust the sauce's thickness by simmering it down more or less.
- Add the cut tomatoes and cook briefly.
- Adjust the consistency and flavor of the sauce. If you want a thinner sauce, add more broth or water.
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