Ingredients
Spice Blend
- 1/4 cup dried Tianjin chiles or chiles de árbol
- 1 tablespoon black peppercorns
- 1 tablespoon cumin seeds
- 1 tablespoon Sichuan peppercorns
- 2 green cardamom pods
- 2 whole cloves
- 1 bay leaf
- 1/4 cinnamon stick
- 1 tablespoon kosher salt
- 1 tablespoon sugar
Brine
- 2 tablespoons plus 1/4 cup chili oil
- 1/2 cup tomato paste
- 4 cups low-salt chicken broth
- 4 cups dry white wine
- 2/3 cup fish sauce (such as nuoc nam or nam pla)
- 1/2 cup fermented black beans (from one 4-ounce can, rinsed, drained)
- 1/2 cup pepper oil
- 2 pounds boneless pork shoulder (Boston butt), cut into 1-inch cubes
Braise and Assembly
- 1/4 cup (packed) fresh cilantro leaves with tender stems plus more chopped for garnish
- 3/4 cup red Thai chiles
- 1/2 cup chopped garlic
- 1/2 cup chopped onion
- 1/2 cup grated peeled ginger (from two 4x1-inch pieces)
- 1/4 cup sliced scallion (about 1)
- 1 8x4-inch piece kombu
- Kosher salt
- 2 pounds soft (silken) tofu, cut into 1-inch cubes
- Pepper oil
- Scallions, sliced thinly on a diagonal
- Chili oil
Description
Tofu Isn't Just For Vegetarian Dishes.
Bon Appetit Magazine
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