Pork Recipe: Chinese language Braised Pork Belly In Soy Sauce
Food and Cooking»
Essential Dish a Chinese cooking wine and button mushrooms. On the other hand, the Hokkien group makes use of exhausting boiled eggs, spices corresponding to star anise and cinnamon bark, pressed beancurd and beancurd puff.
The principle ingredient which is the pork belly, is both sliced thickly, thinly or diced as in accordance to each Chinese family traditional style of cooking. The primary sauce stay unchanged for each Hainanese and Hokkein households. One or two tablespoon of oyster sauce, light soy sauce and dark soy sauce which are either marinate with the pork belly or add in later when the pork is semi-cooked.
This Chinese language Braised Pork Belly dish requires fats from the pork belly itself in order to supply the tender, juicy, aromatic and tasty pork. Lean pork and chicken meat could not produce the same result as pork belly does, belief me. It just style isn’t right.
If you are afraid of the surplus calories that may put you on weight, remove the fats and skin from the cooked braised pork stomach earlier than consuming. As well as, run round your own home compound for 20 minutes to shed off your concern. I doubt having a few slices of pork belly would put you on weight since it is braised, not fried or roasted.
The best way to Cook Chinese language Braised Pork Belly – Hainanese Type
Click thumbnail to view full-measurement Components to arrange:
600g pork stomach ( san zhen rou- Chinese), sliced thickly
100g button mushrooms, quartered
2-four items beancurd puffs, sliced thickly
1/2 large onion, reduce into 1/2
5 cloves garlic, smashed with the side of the kitchen knife
eight items crimson dates, pitted and minimize into 1/2
3-4 rice bowls Water, for braising
1 tbs Shaoxiang wine, Chinese cooking wine
Prep time: 10 min Cook time: 30 min Prepared in: 40 min Yields: 4 people Marinate Sauces
1 tbs oyster sauce
1 tbs light soy sauce
1 tbs darkish soy sauce
1tsp pepper powder
1/2 tsp sugar
Why use braise method
Braise approach is used in this pork stomach recipe as the pork meat are more durable to chew examine to lean pork.
Hence, braising the pork belly for half-hour or extra will assist to enhance the tenderness of the pork, delicious juicy and tasty black soy sauce that goes well with white rice and steamed buns.
Braised method is simple however not fast as it is time consuming.
Get a deep pot, throw in all the elements together and pour in adequate water , enough to cowl the surface of the components.
Allow them to simmer underneath medium fireplace for the first 10 minutes after which turn to low fire for the remainder 20 minutes.
If you’d like to avoid wasting the fuel, braise the pork belly in a crock pot or slow cooker which will definitely induce a lot tender pork belly meat.
Marinate pork belly with sauces
Wash pork belly beneath running faucet water. Ensure that all the dirt and pig’s hair are removed.
Minimize pork stomach into thin slices with a purpose to have mushy and tender pork. Thick slices of pork stomach might take longer time to braise .
Rinse the sliced pork stomach and drain effectively.
Put the sliced pork belly in an enormous bowl.
Season with the marinate sauces. Combine well with a stainless steel spoon.
Cover the bowl with a plate or a plastic wrap.
Allow the pork to marinate for 20 min or even longer.
Step – by-Step Directions :
Heat up 1 tbs of oil in a deep pot or crock pot. Stir fry huge onion and smashed garlic till you may smell fragrant aroma.
Add in button mushrooms and the marinated pork belly pieces into the crock pot (deep pot ). Stir fry for a while.
Add in the sliced crimson dates and mix nicely so that all of the components are properly coated with the sauces.
Pour in ample water that covers the brim of the pork stomach items. Convey to boil for 10 minutes at medium fireplace ( heat ).
Simmer the pork stew beneath low hearth for an additional half-hour or till the pork belly items are tender. Remember to retain a bit of sauce for the pork stomach. Taste good with whit rice.
Add in Shaoxiang wine ( chinese cooking wine ) and stir properly.
Turn off heat. Serve hot with white rice.
Into My Tummy Time !
Lee Kum Kee Premium Dark Soy Sauce – 16.9 fl. oz. by Lee Kum Kee [Foods] Buy Now Qian Hu Chinese language Shaohsing Rice Cooking Wine (Red) – 750ml | 1 Pack Purchase Now Ideas for a scrumptious stew:
Don’t use a wok to simmer pork stew as the highest layer of sauce dries up simply and that you must continuously add in water to simmer the pork meat. Takes for much longer time evaluate to deep pot. Use a deep pot ( soup pot ) , crock pot or slow cooker. These big pots guarantee all the sauces will absorb into the pork meat and improve the possibilities for the meat to grow to be tender.
After 10 minutes into simmering, stir properly the sauces earlier than utilizing a teaspoon to test out the sauce. The rationale to stir the sauce is to make sure that all of the thick and skinny sauces are all well blend together as thick sauce will normally sink at the underside.
If it taste a little bland, add in 1 tsp of black soy sauce or gentle soy sauce . Stir again to ensure that the soy sauce is blended together.
When you employ braising technique , do not go away the pot unattended. Remember to take a look at the sauce often in order that it doesn’t dry out and burnt the pork belly as a substitute. Make it a habit to test at each 15 minutes or set a kitchen timer with the intention to remind you to take a look at.
Use a stainless steel fork to test out the tenderness of the pork stomach. Poke it by pressing down the pork meat portion, not the fatty part. If it is still exhausting, add in more water to simmer further on, perhaps another 10 minutes or so.
A clever way to have tender and juicy meat, permit longer simmer time. Finest choice can be utilizing the sluggish cooker; cook from the morning till dinner time at low function. Do not flip to “high” switch because the sauce will dry up by afternoon and makes use of high electricity consumption too.
For extra ingredient choices, add in beancurd puffs which can be lower into cubes, beancurd sheets lower into squares ore cubes of pressed beancurd into the pork stew at the least 10-quarter-hour before you turn off the heat. Do not use gentle beancurd as it’s going to mash it small items and spoil the taste.
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sendingAuthorpeachy 3 years in the past from Home Sweet House
change the pork to hen, pork is costly now
Patricia Scott three years ago from sunny Florida
It appears the cost of every little thing has gotten out of control. I used to be simply looking at some pork the other day and did not buy any that day as I had no bag of gold with me.
This sounds yummy although so I could have to provide it a try.
Thanks for sharing
Angels are on the technique to you this afternoon. ps
thanks, do attempt to let me know
thanks, gee, you comment made me blush, So pleased
Peggy Woods three years ago from Houston, Texas
I can inform from reading fairly a couple of of your recipes that you’re obviously an excellent cook. The photos you took of this dish look wonderful. Many Tv chefs like to cook with pork belly. Thanks for sharing your recipe with us!
Shiela Gerona three years ago from Philippines
This looks tempting. I’ll attempt to cook this dish one day.
Authorpeachy three years ago best hair color for african american skin tone from House Sweet Residence
thanks very much, have you ever tried this dish
GChanMako 3 years in the past from Bradenton, FL
This looks yummy effectively completed.
mariewj four years ago
Appears like a beautiful recipe. I like pork belly.
Thanks for reading. Hope that you’ll get pleasure from
Rachel Kruse four years ago from South Yarra, Victoria, Australia
Attention-grabbing and wholesome choice !! . I by no means knew this much about pork stomach.
thanks for reading
Suzanne Day four years in the past from Melbourne, Victoria, Australia
Appears to be like like a great dish for a cold day. I have tried Hokkien pork stomach before and it is rather good, the sauce is delicious. What I like about Asian recipes is the attention-grabbing new flavours. Thank you for sharing this recipe.
scrumptious. DO attempt
Danielle Lopez 4 years ago from Arkansas
I’ve never had pork belly however this appears amazing! Thanks for sharing!
thanks very much. Vastly appreciated !!
Sharing this again, peach purple!
glad to listen to that you made it. Sorry to hear that you simply needed to attempt several occasions. Did your family managed to complete up the stew
Kittymeowmeow four years ago from United States
Took me a pair tries to get this recipe right. Nice recipe.
thank you. I believed thailand are vegetarians! Thanks for sharing and votes. Enormously appreciated
Brett Caulton four years ago from Thailand
I believe I have had these in Thailand they usually have been scrumptious. There are quite a lot of Chinese language-Thai’s, so it wouldn’t shock me if the dishes are initially Chinese. Both manner, they style great.
Up, useful and sharing with followers.
Thanks people. Enormously appreciated for the pinning and votes.
torrilynn 4 years ago
@peachpurple this recipe seems completely scrumptious. I like attempting new things ive by no means tried before and i love pork! Nom nom will strive quickly sufficient! Voted up
Michelle Liew four years ago from Singapore
Pinning. Miss this from my mum! Thanks for sharing, Peach Purple, and I am passing this around!
Thanks on your scores. Enormously appreciated
Rajan Singh Jolly 4 years in the past from From Mumbai, presently in Jalandhar,INDIA.
The dish looks scrumptious. Thanks for sharing the strategy to make it in such element. Voted up, attention-grabbing and rated 5 stars.
thanks for reading. Do attempt the hainanese pork stomach. It is somewhat candy due to the purple dates. You might lessen the amount.
actually Yeah, hokkein pork belly is scrumptious and taste great with rice itself. Do attempt the hainanese. A little bit candy. You can reduce the pink dates for those who don’t love sweet recipes.
Om Paramapoonya 4 years in the past
Oooh, lovely! Pork stomach is my responsible pleasure. I cook the Hokkein version fairly typically but haven’t but tried the Hainanese style. Thanks for the recipe. It sounds actually great.
thanks for coming. Hope that you get pleasure from.
Eiddwen 4 years ago from Wales
Mmmm should do best hair color for african american skin tone that one out ;so saved for future reference; I shall let you know how it turned out. Eddy.
thanks very a lot. Your ratings improves my mood. Hope to get more feedback from you for my different recipe hubs. A lot appreciated.
Indian Chef 4 years in the past from New Delhi India
The recipe seemed mouth watering and ur tips about braising technique are excellent. Voting it up and superior. Rated 5 stars
My indoor lights are dim. I tried using the camera flashlight so it should have appear to be a Malay delicacies. Yeah, certain. Do sent to my electronic mail address. Thanks
Poon Poi Ming 4 years in the past from Malaysia
Pork belly, my favourite!
Peachpurple, the first picture, “Chinese language Pork Stomach Stew with dark soy sauce”, seems yellowish and extra like Malay cuisine. Is the colour distorted The Braised Pork Belly- Hokkien Fashion photo seems appetizing.
I did try to photoshop your first picture but it surely appears the resolution is reasonably low, probably because of inadequate indoor lighting. If you happen to wish to have a look, I can despatched it to you.
Authorpeachy 4 years in the past from Home Sweet House
thanks for dropping by. Hope that you will take pleasure in this pork recipe. I really like the sauce with white rice.
Susan 4 years in the past from India
Wow. These recipes are simply mouth watering. Thank you PEACHPURPLE for sharing.