Fried Tofu Pockets with Pork in Vinegar Sauce

Steps

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1. 1
   Prepare ingredients: marinate pork belly slices for 15 minutes according to previous method; soak dried mushrooms in water and shred. Cut onion into thick strips, carrot into thin slices, and bell pepper into chunks. Segment green onion, slice chili diagonally, and crush garlic. Rinse fried tofu pockets in hot water to remove excess oil and drain.
   ▶ ≈0:36
2. 2
   Mix the sauce: combine soy sauce, oyster sauce, sugar, sake, and vinegar in a bowl.
   ▶ ≈1:49
3. 3
   Heat wok with oil, add bell pepper slices and stir-fry for about 20 seconds to remove raw taste, then remove and set aside.
   ▶ ≈2:28
4. 4
   Add more oil to the wok, add white onion parts, chili, garlic, and mushroom shreds, and cook until fragrant.
   ▶ ≈2:46
5. 5
   Add marinated pork belly slices to the wok and stir-fry quickly to separate, searing one side until light golden, then flip. Cook until meat is white and easily separable.
   ▶ ≈3:00
6. 6
   Add carrot slices and onion strips, mix well with the meat. Season with a pinch of salt and white pepper.
   ▶ ≈3:40
7. 7
   Pour in the mixed sauce, stir everything together to combine. Make space in the wok and add fried tofu pockets, ensuring they are evenly coated and absorb the sauce.
   ▶ ≈4:05
8. 8
   Add 100 ml of hot water and simmer for a few minutes to allow all ingredients to absorb flavors.
   ▶ ≈4:21
9. 9
   Add cornstarch slurry to thicken the sauce, stirring gently until evenly mixed.
   ▶ ≈4:38
10. 10
    Add green onion segments and the previously cooked bell pepper pieces, fold gently to combine. Be careful not to overcook the green vegetables or they will discolor.
    ▶ ≈4:46
11. 11
    Before serving, drizzle with 1-2 tbsp of vinegar to enhance the tanginess. Plate and serve immediately.
    ▶ ≈5:04