Pork Recipe: Chinese Braised Pork Belly In Soy Sauce
Food and Cooking»
Important Dish a Chinese language cooking wine and button mushrooms. Then again, the Hokkien neighborhood uses hard boiled eggs, spices such as star anise and cinnamon bark, pressed beancurd and beancurd puff.
The principle ingredient which is the pork belly, is either sliced thickly, thinly or diced as according to each Chinese language household traditional fashion of cooking. The main sauce remain 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 Braised Pork Stomach dish requires fats from the pork stomach itself so as to produce the tender, juicy, aromatic and tasty pork. Lean pork and rooster meat could not produce the identical end result as pork belly does, belief me. It just taste isn’t right.
In case you are afraid of the excess calories that will put you on weight, remove the fats and skin from the cooked braised pork belly before consuming. In addition, run around your own home compound for 20 minutes to shed off your concern. I doubt having a number of slices of pork stomach would put you on weight since it’s braised, not fried or roasted.
The way to Cook Chinese language Braised Pork Stomach – Hainanese Model
Click thumbnail to view full-dimension Substances to prepare:
600g pork belly ( san zhen rou- Chinese), sliced thickly
100g button mushrooms, quartered
2-4 pieces beancurd puffs, sliced thickly
1/2 big onion, lower into 1/2
5 cloves garlic, smashed with the aspect of the kitchen knife
eight pieces pink dates, pitted and lower 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: Four folks Marinate Sauces
1 tbs oyster sauce
1 tbs light soy sauce
1 tbs dark soy sauce
1tsp pepper powder
1/2 tsp sugar
Why use braise technique
Braise technique is used on this pork stomach recipe because the pork meat are harder to chew evaluate to lean pork.
Therefore, braising the pork belly for half-hour or extra will help to reinforce the tenderness of the pork, scrumptious juicy and tasty black soy sauce that goes properly with white rice and steamed buns.
Braised approach is straightforward but not quick as it’s time consuming.
Get a deep pot, throw in all of the ingredients collectively and pour in sufficient water , enough to cover the floor of the components.
Allow them to simmer underneath medium fire for the first 10 minutes after which turn to low fireplace for the remaining 20 minutes.
If you want to save lots of the gas, braise the pork stomach in a crock pot or slow cooker which will certainly induce a lot tender pork stomach meat.
Marinate pork belly with sauces
Wash pork belly under working faucet water. Make sure that all of the dirt and pig’s hair are removed.
Minimize pork stomach into skinny slices in an effort to have delicate and tender pork. Thick slices of pork stomach may take longer time to braise .
Rinse the sliced pork belly and drain effectively.
Put the sliced pork stomach in an enormous bowl.
Season with the marinate sauces. Mix properly with a stainless steel spoon.
Cowl the bowl with a plate or a plastic wrap.
Permit the pork to marinate for 20 min and even longer.
Step – by-Step Instructions :
Heat up 1 tbs of oil in a deep pot or crock pot. Stir fry huge onion and smashed garlic till you may scent fragrant aroma.
Add in button mushrooms and the marinated pork belly pieces into the crock pot (deep pot ). Stir fry for a while.
Add within the sliced crimson dates and mix properly in order that all the elements are properly coated with the sauces.
Pour in enough water that covers the brim of the pork stomach items. Carry to boil for 10 minutes at medium fireplace ( heat ).
Simmer the pork stew beneath low hearth for another 30 minutes or until the pork belly pieces are tender. Remember to retain a little bit sauce for the pork belly. Taste good with whit rice.
Add in Shaoxiang wine ( chinese language cooking wine ) and stir well.
Turn off heat. Serve hot with white rice.
Into My Tummy Time !
Lee Kum Kee Premium Darkish Soy Sauce – 16.9 fl. oz. by Lee Kum Kee [Foods] Purchase Now Qian Hu Chinese Shaohsing Rice Cooking Wine (Crimson) – 750ml | 1 Pack Purchase Now Tips for a scrumptious stew:
Do not use a wok to simmer pork stew as the highest layer of sauce dries up simply and you have to repeatedly add in water to simmer the pork meat. Takes much longer time examine to deep pot. Use a deep pot ( soup pot ) , crock pot or gradual cooker. These big pots guarantee all the sauces will absorb into the pork meat and enhance the probabilities for the meat to grow to be tender.
After 10 minutes into simmering, stir nicely the sauces before using a teaspoon to test out the sauce. The reason to stir the sauce is to ensure that all the thick and thin sauces are all effectively blend collectively as thick sauce will usually sink at the bottom.
If it taste slightly bland, add in 1 tsp of black soy sauce or mild soy sauce . Stir once more to make sure that the soy sauce is mixed collectively.
When you utilize braising technique , don’t depart the pot unattended. Remember to check out the sauce usually in order that it doesn’t dry out and burnt the pork belly as an alternative. Make it a habit to verify at each 15 minutes or set a kitchen timer to be able to remind you to check out.
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 remains to be hard, add in additional water to simmer further on, possibly one other 10 minutes or so.
A wise solution to have tender and juicy meat, allow longer simmer time. Best choice can be using the sluggish cooker; cook from the morning until dinner time at low operate. Don’t turn to “high” change because the sauce will dry up by afternoon and uses high electricity consumption too.
For extra ingredient choices, add in beancurd puffs that are minimize into cubes, beancurd sheets lower into squares ore cubes of pressed beancurd into the pork stew no less than 10-15 minutes before you turn off the heat. Do not use soft beancurd as it’ll mash it small pieces and spoil the taste.
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sendingAuthorpeachy three years in the past from Residence Candy Dwelling
change the pork to chicken, pork is expensive now
Patricia Scott three years ago from sunny Florida
It appears the cost of everything has gotten out of control. I was simply looking at some pork the opposite day bob hair wig and did not buy any that day as I had no bag of gold with me.
This sounds yummy though so I could have to present it a attempt.
Thanks for sharing
Angels are on the option to you this afternoon. ps
thanks, do attempt to let me know
thanks, gee, you remark made me blush, So pleased
Peggy Woods three years ago from Houston, Texas
I can inform from reading quite a few of your recipes that you are clearly an excellent cook. The images you took of this dish look wonderful. Many Television chefs like to cook with pork stomach. Thanks for sharing your recipe with us!
Shiela Gerona three years ago from Philippines
This appears to be like tempting. I am going to attempt to cook this dish in the future.
Authorpeachy three years ago from Dwelling Candy Dwelling
thanks very a lot, have you tried this dish
GChanMako 3 years in the past from Bradenton, FL
This appears to be like yummy effectively done.
mariewj 4 years in the past
Appears like a wonderful recipe. I like pork stomach.
Thanks for reading. Hope that you will get pleasure from
Rachel Kruse four years ago from South Yarra, Victoria, Australia
Attention-grabbing and wholesome choice !! . I never knew this much about pork stomach.
thanks for studying
Suzanne Day 4 years in the past from Melbourne, Victoria, Australia
Looks like a good dish for a cold day. I’ve tried Hokkien pork stomach before and it is extremely good, the sauce is scrumptious. What I like about Asian recipes is the fascinating new flavours. Thank you for sharing this recipe.
scrumptious. DO strive
Danielle Lopez 4 years ago from Arkansas
I’ve by no means had pork stomach but this seems to be superb! Thanks for sharing!
thanks very a lot. Significantly appreciated !!
Sharing this once more, peach purple!
glad to listen to that you just made it. Sorry to listen to that you just needed to attempt several occasions. Did your family managed to finish up the stew
Kittymeowmeow four years ago from United States
Took me a couple tries to get this recipe proper. Great recipe.
thanks. I assumed thailand are vegetarians! Thanks for sharing and votes. Greatly appreciated
Brett Caulton 4 years in the past from Thailand
I feel I’ve had these in Thailand they usually have been delicious. There are loads of Chinese language-Thai’s, so it would not surprise me if the dishes are initially Chinese. Both manner, they style great.
Up, useful and sharing with followers.
Thanks of us. Greatly appreciated for the pinning and votes.
torrilynn 4 years in the past
@peachpurple this recipe seems completely delicious. I love attempting new things ive by no means tried before and i really like pork! Nom nom will try quickly enough! Voted up
Michelle Liew 4 years in the past from Singapore
Pinning. Miss this from my mum! Thanks for sharing, Peach Purple, and I am passing this round!
Thanks in your rankings. Drastically appreciated
Rajan Singh Jolly 4 years in the past from From Mumbai, presently in Jalandhar,INDIA.
The dish looks scrumptious. Thanks for sharing the method to make it in such detail. Voted up, fascinating and rated 5 stars.
thanks for reading. Do try the hainanese pork belly. It is somewhat sweet because of the purple dates. You may lessen the quantity.
actually Yeah, hokkein pork stomach is scrumptious and style nice with rice itself. Do strive the hainanese. A bit of sweet. You’ll be able to reduce the pink dates for those who don’t like candy recipes.
Om Paramapoonya 4 years in the past
Oooh, lovely! Pork belly is my responsible pleasure. I cook the Hokkein model pretty usually however haven’t but tried the Hainanese model. Thanks for the recipe. It sounds actually great.
thanks for coming. Hope that you just take pleasure in.
Eiddwen four years in the past from Wales
Mmmm should do this one out ;so saved for future reference; I shall let you know how it turned out. Eddy.
thanks very much. Your rankings improves my mood. Hope to get more feedback from you for my different recipe hubs. Much appreciated.
Indian Chef 4 years ago from New Delhi India
The recipe regarded mouth watering and ur tips on braising method are very good. Voting it up and awesome. Rated 5 stars
My indoor lights are dim. I tried utilizing the camera flashlight so it should have look like a Malay cuisine. Yeah, certain. Do despatched to my e-mail tackle. Thanks
Poon Poi Ming 4 years ago from Malaysia
Pork belly, my favorite!
Peachpurple, the primary photograph, “Chinese Pork Belly Stew with dark soy sauce”, appears to be like yellowish and more like Malay cuisine. Is the shade distorted The Braised Pork Stomach- Hokkien Style photograph seems to be appetizing.
I did try to photoshop your first photo nevertheless it appears the resolution is moderately low, most likely because of inadequate indoor lighting. Should you want 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’ll get pleasure from this pork recipe. I bob hair wig like the sauce with white rice.
Susan 4 years ago from India
Wow. These recipes are simply mouth watering. Thank you PEACHPURPLE for sharing.