Entree: China – Tianjin – 八大碗 ➤ Bā Dà Wǎn (A traditional Tianjin banquet of eight hearty braised meats, tofu, eggs and vegetables cooked together in a savory soy-spice broth)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) pork belly, cut into 1.5-inch (4 cm) pieces
- 1.5 lb (680 g) beef brisket, cut into 1.5-inch (4 cm) chunks
- 4 duck legs, approx. 6 oz (170 g) each, skin-on
- 4 chicken thighs, bone-in, approx. 6 oz (170 g) each
- 1 lb (454 g) pork spare ribs, cut into 2-3 piece portions
- 12 oz (340 g) firm tofu, cut into large 1.5-inch (4 cm) cubes
- 6 large eggs
- 1 lb (450 g) lotus root, peeled and sliced 1/2-inch (1 cm) thick
- 1 cup (240 ml) light soy sauce
- 1/2 cup (120 ml) dark soy sauce
- 1/2 cup (120 ml) Shaoxing wine
- 2 oz (56 g) rock sugar or 1/4 cup (50 g) granulated sugar
- 4 cups (960 ml) unsalted chicken or pork stock
- 2 tbsp (30 ml) neutral oil for searing
- 2 tbsp (30 ml) toasted sesame oil
- 6 slices fresh ginger
- 6 scallions, tied in a knot
- 4 star anise pods
- 2 cinnamon sticks
- 1 tsp (5 g) Sichuan peppercorns (optional)
- 6 cloves garlic, lightly crushed
- Salt to taste
- 2 tbsp (30 ml) rice wine vinegar or black vinegar (optional, to finish)
- Chopped scallions and cilantro for garnish

Instructions

1. Blanche the pork belly and beef briefly in boiling water 3–4 minutes to remove scum; drain and rinse. Hard-boil the eggs 8–10 minutes, cool, peel and set aside.
2. Heat neutral oil in a large heavy pot or Dutch oven over medium-high heat. In batches, sear pork belly, beef, duck legs, chicken thighs and spare ribs until browned on all sides; remove and set aside.
3. In the same pot add a touch more oil if needed, then add rock sugar and stir until it melts and caramelizes lightly. Add ginger, garlic, scallion knots, star anise, cinnamon and Sichuan peppercorns and stir 30 seconds until fragrant.
4. Return all seared meats to the pot. Add light and dark soy sauces, Shaoxing wine and stock; bring to a gentle simmer. Skim any foam, then cover and reduce heat to low. Braise gently 1½ to 2 hours until meats are tender.
5. Add tofu, lotus root and peeled hard-boiled eggs during the last 30 minutes of braising so they absorb flavor without falling apart. Adjust seasoning with salt and a splash of vinegar if desired.
6. When everything is tender, lift items into individual bowls and reduce the braising liquid over high heat until slightly thickened and glossy; ladle sauce over each bowl. Drizzle with sesame oil and garnish with chopped scallions and cilantro. Serve hot family-style.