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In a pot over medium heat, combine pork ear, pork belly, and enough water to cover. Add onions, garlic, bay leaves, peppercorns, and salt. Bring to a boil, skimming scum that floats on top.
Remove from heat and drain well, reserving 1/2 cup of the liquid. Allow to cool to touch and dice meat.
Lower heat, cover, and simmer for about 45 minutes to 1 hour or until meat is fork-tender.
Drain tofu from packing liquid. Wrap tofu block in paper towels and weigh down with a small plate or cup for about 15 to 20 minutes to excess moisture. Cut into 1-inch cubes.
In a cast-iron skillet over high heat, heat oil until hot but not smoking. Add tofu and deep-fry, turning as necessary, until golden brown and crisp. With a slotted spoon, remove tofu from skillet and drain on paper towels.
In a pan over medium heat, combine pork broth, vinegar, soy sauce, salt, pepper, and sugar. Bring to a boil, without stirring, for about 3 to 5 minutes.
In a large bowl, combine diced pork, tofu cubes, shallots, and chili peppers. Pour vinegar dressing and gently toss to distribute.
Transfer into a serving platter and garnish with more chopped shallots and chili peppers.