Pork Recipe: Chinese language Braised Pork Stomach In Soy Sauce
Food and Cooking»
Predominant Dish a Chinese cooking wine and button mushrooms. However, the Hokkien group uses onerous boiled eggs, spices similar to star anise and cinnamon bark, pressed beancurd and beancurd puff.
The principle ingredient which is the pork stomach, is both sliced thickly, thinly or diced as in accordance to every Chinese family traditional model of cooking. The primary sauce remain unchanged for each Hainanese and Hokkein households. One or two tablespoon of oyster sauce, gentle soy sauce and dark soy sauce which are both marinate with the pork belly or add in later when the pork is semi-cooked.
This Chinese Braised Pork Belly dish requires fats from the pork belly itself so as to provide the tender, juicy, aromatic and tasty pork. Lean pork and rooster meat could not produce the identical consequence as pork stomach does, trust me. It simply style isn’t proper.
If you are afraid of the excess calories that may put you on weight, take away the fats and pores and skin from the cooked braised pork stomach before eating. As well as, run around your house compound for 20 minutes to shed off your worry. I doubt having a few slices of pork stomach would put you on weight since it’s braised, not fried or roasted.
The best way to Cook Chinese Braised Pork Belly – Hainanese Type
Click thumbnail to view full-size Components to organize:
600g pork belly ( san zhen rou- Chinese), sliced thickly
100g button mushrooms, quartered
2-four items beancurd puffs, sliced thickly
1/2 massive onion, lower into 1/2
5 cloves garlic, smashed with the facet of the kitchen knife
eight items purple 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: Forty min Yields: 4 people Marinate Sauces
1 tbs oyster sauce
1 tbs mild soy sauce
1 tbs darkish soy sauce
1tsp pepper powder
1/2 tsp sugar
Why use braise approach
Braise method is used long layers straight in this pork stomach recipe as the pork meat are tougher to chew evaluate to lean pork.
Hence, braising the pork stomach for half-hour or more will assist to boost 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 substances together and pour in enough water , sufficient to cover the surface of the elements.
Allow them to simmer beneath medium hearth for the 1st 10 minutes after which turn to low fireplace for the remaining 20 minutes.
If you’d like to save lots of the gas, braise the pork stomach in a crock pot or sluggish cooker which will definitely induce a lot tender pork belly meat.
Marinate pork stomach with sauces
Wash pork stomach below operating tap water. Make it possible for all of the dirt and pig’s hair are eliminated.
Lower pork belly into skinny slices in an effort to have delicate and tender pork. Thick slices of pork belly may take longer time to braise .
Rinse the sliced pork stomach and drain properly.
Put the sliced pork stomach in a giant bowl.
Season with the marinate sauces. Mix nicely with a stainless steel spoon.
Cowl the bowl with a plate or a plastic wrap.
Permit 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 big onion and smashed garlic till you can 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 combine effectively in order that all of the substances are nicely coated with the sauces.
Pour in enough water that covers the brim of the pork stomach pieces. Bring to boil for 10 minutes at medium fire ( heat ).
Simmer the pork stew below low hearth for an additional 30 minutes or till the pork belly pieces are tender. Remember to retain a long layers straight bit sauce for the pork belly. Style good with whit rice.
Add in Shaoxiang wine ( chinese language cooking wine ) and stir well.
Turn off heat. Serve sizzling 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 (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 could repeatedly add in water to simmer the pork meat. Takes for much longer time compare to deep pot. Use a deep pot ( soup pot ) , crock pot or sluggish cooker. These huge pots guarantee all of the sauces will absorb into the pork meat and improve the chances for the meat to turn into tender.
After 10 minutes into simmering, stir well the sauces before utilizing a teaspoon to test out the sauce. The rationale to stir the sauce is to make sure that all the thick and skinny sauces are all effectively mix collectively as thick sauce will often sink at the underside.
If it style just a little bland, add in 1 tsp of black soy sauce or mild soy sauce . Stir once more to make sure that the soy sauce is combined together.
When you utilize braising technique , don’t depart the pot unattended. Remember to take a look at the sauce often in order that it doesn’t dry out and burnt the pork stomach as a substitute. Make it a habit to check at every quarter-hour or set a kitchen timer in an effort 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 continues to be hard, add in additional water to simmer further on, possibly one other 10 minutes or so.
A smart approach to have tender and juicy meat, permit longer simmer time. Best selection would be utilizing the gradual cooker; cook from the morning till dinner time at low perform. Do not turn to “high” swap as the sauce will dry up by afternoon and uses high electricity consumption too.
For more ingredient selections, add in beancurd puffs that are lower into cubes, beancurd sheets lower into squares ore cubes of pressed beancurd into the pork stew at least 10-15 minutes earlier than you turn off the heat. Do not use mushy beancurd as it would mash it small pieces and spoil the style.
by John D Lee7
Pork RecipesSlow Cooker Pulled Pork – Superior!
by Holle Abee12
Pork RecipesPork with Pineapple Chutney
by Melissa Althen0
Pork RecipesJerk Pork Jamaican Recipe
by Carolee Samuda36
Pork RecipesThe Fiery Pork Vindaloo Recipe
by Deblina Banerjee4
Pork RecipesHoney Spare Ribs in a Sluggish Cooker
by Stephanie Hicks16
sendingAuthorpeachy three years ago from Residence Candy Home
change the pork to chicken, pork is costly now
Patricia Scott three years ago from sunny Florida
It appears the cost of everything has gotten out of control. I used to be just looking at some pork the opposite day and did not buy any that day as I had no bag of gold with me.
This sounds yummy although so I might have to offer it a strive.
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 comfortable
Peggy Woods three years in the past from Houston, Texas
I can inform from studying quite just a few of your recipes that you are clearly a very good cook. The photographs 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 3 years ago from Philippines
This appears to be like tempting. I am going to try to cook this dish in the future.
Authorpeachy 3 years in the past from Home Candy Dwelling
thanks very a lot, have you tried this dish
GChanMako three years ago from Bradenton, FL
This seems yummy nicely done.
mariewj 4 years in the past
Appears to be like like a wonderful recipe. I like pork belly.
Thanks for reading. Hope that you’ll enjoy
Rachel Kruse 4 years ago from South Yarra, Victoria, Australia
Interesting and healthy choice !! . I by no means knew this a lot about pork belly.
thanks for studying
Suzanne Day four years in the past from Melbourne, Victoria, Australia
Seems like a good dish for a cold day. I’ve tried Hokkien pork belly earlier than and it is rather good, the sauce is delicious. What I like about Asian recipes is the fascinating new flavours. Thanks for sharing this recipe.
delicious. DO attempt
Danielle Lopez 4 years in the past from Arkansas
I’ve never had pork stomach but this appears amazing! Thanks for sharing!
thank you very much. Vastly appreciated !!
Sharing this once more, peach purple!
glad to listen to that you simply made it. Sorry to listen to that you just needed to attempt several occasions. Did your family managed to complete up the stew
Kittymeowmeow four years ago from United States
Took me a couple tries to get this recipe right. Great recipe.
thanks. I thought thailand are vegetarians! Thanks for sharing and votes. Vastly appreciated
Brett Caulton 4 years ago from Thailand
I believe I have had these in Thailand and so they have been scrumptious. There are numerous Chinese language-Thai’s, so it wouldn’t shock me if the dishes are initially Chinese language. Both manner, they style nice.
Up, useful and sharing with followers.
Thanks people. Enormously appreciated for the pinning and votes.
torrilynn four years in the past
@peachpurple this recipe appears completely delicious. I really like trying new issues ive never tried before and i like pork! Nom nom will strive quickly enough! 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 round!
Thanks for your rankings. Greatly appreciated
Rajan Singh Jolly four years ago from From Mumbai, presently in Jalandhar,INDIA.
The dish seems delicious. Thanks for sharing the tactic to make it in such detail. Voted up, fascinating and rated 5 stars.
thanks for reading. Do attempt the hainanese pork belly. It’s a bit of sweet due to the crimson dates. You could lessen the amount.
really Yeah, hokkein pork belly is delicious and taste great with rice itself. Do strive the hainanese. A little candy. You possibly can scale back the red dates should you don’t like candy recipes.
Om Paramapoonya four years in the past
Oooh, lovely! Pork stomach is my responsible pleasure. I cook the Hokkein model fairly often however haven’t yet tried the Hainanese fashion. Thanks for the recipe. It sounds really great.
thanks for coming. Hope that you just take pleasure in.
Eiddwen four years ago from Wales
Mmmm must do this one out ;so saved for future reference; I shall let you already know the way it turned out. Eddy.
thanks very a lot. Your rankings improves my temper. Hope to get extra comments from you for my different recipe hubs. Much appreciated.
Indian Chef four years ago from New Delhi India
The recipe appeared mouth watering and ur tips on 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 must have seem like a Malay delicacies. Yeah, sure. Do sent to my e mail address. Thanks
Poon Poi Ming four years ago from Malaysia
Pork stomach, my favorite!
Peachpurple, the primary photo, “Chinese language Pork Belly Stew with darkish soy sauce”, seems to be yellowish and extra like Malay cuisine. Is the shade distorted The Braised Pork Stomach- Hokkien Fashion picture appears appetizing.
I did attempt to photoshop your first photo nevertheless it seems the decision is fairly low, probably as a consequence of inadequate indoor lighting. If you want to have a look, I can sent it to you.
Authorpeachy four years ago from Residence Sweet Dwelling
thanks for dropping by. Hope that you’ll 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 merely mouth watering. Thank you PEACHPURPLE for sharing.