HuaiyangMedium 80 min serves 4

Tofu Skin Knot Braised Pork (百叶结烧肉)

Name: Tofu Skin Knot Braised Pork (百叶结烧肉)
Total time: 80 min
Yield: 4 servings
Cuisine: Huaiyang
Ingredients: pork belly, cut into 3 cm cubes; dried tofu skin sheets (bǎi yè), cut into 5 cm strips and knotted; ginger, sliced; scallions, cut into 3 cm lengths; light soy sauce; dark soy sauce; Shaoxing wine; rock sugar; star anise; neutral oil

百叶结烧肉 · bǎi yè jié shāo ròu

家庭快手版 · Home version: Huaiyang home version folds dried tofu skin into knots that absorb braising liquid like sponges.

Bǎi yè jié — tofu skin knots — are a signature of Huaiyang cuisine, the refined cooking tradition of Jiangsu province.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More pork recipes →More tofu recipes →Comfort Food

Ingredients

pork belly, cut into 3 cm cubes五花肉切3厘米方块🛒 local500 g
dried tofu skin sheets (bǎi yè), cut into 5 cm strips and knotted千张（百叶）切5厘米条打结🏮 asian200 g (about 8-10 sheets)
ginger, sliced姜片🛒 local3 slices
scallions, cut into 3 cm lengths葱段🛒 local2 stalks
light soy sauce生抽🏮 asian2 tbsp
dark soy sauce老抽🏮 asian1 tbsp
Shaoxing wine料酒🏮 asian2 tbsp
rock sugar冰糖🛒 local15 g
star anise八角🏮 asian1 whole
neutral oil食用油🛒 local1 tbsp

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Blanch pork belly cubes in boiling water for 3 minutes. Drain and rinse.
🔍 Look for 3 分钟 · 3 minutes
Visual: 浮起灰沫；水变浑浊Gray scum rises; water cloudy
You know it's right when: Water turns from pink to gray
2Cut dried tofu skin into 5 cm wide strips. Fold each strip in half lengthwise, then tie into a simple overhand knot. Repeat for all strips.
🔍 Look for
Visual: 整齐的结子约4厘米宽，中间有口袋Neat knots, about 4 cm across, with a pocket in the center
You know it's right when: Knots hold their shape when lifted
3Heat oil in a heavy pot. Sear pork on all sides until golden (3-4 minutes).
🔍 Look for Medium heat 3-4 分钟 · 3-4 minutes
Visual: 肉块边缘金黄脆，肥肉出油Pork edges crispy golden; fat rendering
You know it's right when: Sizzle steady, not splattering
4Add ginger, scallion, star anise. Stir 30 seconds. Add soy sauces, Shaoxing wine, and rock sugar.
🔍 Look for Medium heat 1 分钟 · 1 minute
Visual: 酱汁在肉周围冒泡；糖正在融化Sauce bubbles around pork; sugar dissolving
You know it's right when: Aromatics are fragrant, not browned
5Add tofu skin knots and enough hot water to cover. Bring to a boil, then reduce to a simmer. Cover and cook 50 minutes. Uncover and simmer 10 minutes to reduce sauce.
🔍 Look for Low heat 共60分钟 · 60 minutes total
Visual: 汤汁微滚；结子吸汁变金黄；汤汁浓稠Gentle simmer; knots absorb sauce, turning golden brown; sauce thickens
You know it's right when: Pork yields to chopstick; knots are soft but not falling apart

Tips

· The knots are the star — they absorb sauce like sponges.
· If knots are still too firm after braising, extend cooking by 10 minutes.
· This dish is excellent at room temperature.
· Leftover braising liquid is incredible over plain noodles.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

What type of tofu should I use?

Silken/soft tofu (嫩豆腐) for mapo tofu and soups — silky, falls apart gently. Firm/extra-firm (老豆腐) for stir-fries, braises, and anything you want to keep its shape. If the recipe doesn't say, firm is the safe default for stir-fries.

Source: HǎoWèi ingredient guide

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide