Pork Recipe: Chinese language Braised Pork Stomach In Soy Sauce
Meals and Cooking»
Fundamental Dish a Chinese language cooking wine and button mushrooms. On the other hand, the Hokkien community makes use of arduous boiled eggs, spices akin to star anise and cinnamon bark, pressed beancurd and beancurd puff.
The primary ingredient which is the pork belly, is either sliced thickly, thinly or diced as according to every Chinese language household conventional type of cooking. The main sauce stay unchanged for both Hainanese and Hokkein households. One or two tablespoon of oyster sauce, mild soy sauce and dark soy sauce that are either marinate with the pork stomach 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 supply the tender, juicy, aromatic and tasty pork. Lean pork and chicken meat couldn’t produce the same end result as pork belly does, belief me. It just taste isn’t proper.
In case you are afraid of the surplus calories that can put you on weight, remove the fats and pores and skin from the cooked braised pork stomach earlier than eating. In addition, run around your house compound for 20 minutes to shed off your worry. I doubt having a couple of slices of pork belly would put you on weight since it’s braised, not fried or roasted.
How to Cook Chinese Braised Pork Stomach – Hainanese Style
Click on thumbnail to view full-measurement Substances to organize:
600g pork stomach ( san zhen rou- Chinese language), sliced thickly
100g button mushrooms, quartered
2-4 items beancurd puffs, sliced thickly
1/2 large onion, lower into 1/2
5 cloves garlic, smashed with the facet of the kitchen knife
8 items pink dates, pitted and cut 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 raquel welch hair color Ready in: Forty min Yields: 4 individuals Marinate Sauces
1 tbs oyster sauce
1 tbs gentle soy sauce
1 tbs darkish soy sauce
1tsp pepper powder
1/2 tsp sugar
Why use braise approach
Braise method is used in this pork stomach recipe as the pork meat are tougher to chew evaluate to lean pork.
Therefore, braising the pork belly for 30 minutes or more 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 technique is simple but not fast as it is time consuming.
Get a deep pot, throw in all the components together and pour in adequate water , sufficient to cover the floor of the substances.
Allow them to simmer beneath medium hearth for the first 10 minutes after which flip to low fire for the remaining 20 minutes.
In order for you to save lots of the gasoline, braise the pork belly 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 working faucet water. Make sure that all of the dirt and pig’s hair are eliminated.
Lower pork belly into skinny slices so as to have gentle and tender pork. Thick slices of pork stomach could take longer time to braise .
Rinse the sliced pork belly and drain well.
Put the sliced pork stomach in a big 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 large onion and smashed garlic till you possibly can odor 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 combine effectively in order that all the components are effectively 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 under low hearth for another half-hour or until the pork stomach items are tender. Remember to retain slightly sauce for the pork belly. Style nice with whit rice.
Add in Shaoxiang wine ( chinese cooking wine ) and stir well.
Flip 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 (Purple) – 750ml | 1 Pack Buy Now Suggestions for a delicious stew:
Don’t use a wok to simmer pork stew as the highest layer of sauce dries up easily and you must constantly 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 slow cooker. These big pots guarantee all of the sauces will absorb into the pork meat and enhance the probabilities for the meat to turn into tender.
After 10 minutes into simmering, stir properly the sauces before utilizing a teaspoon to check out the sauce. The rationale to stir the sauce is to make sure that all the thick and skinny sauces are all well blend together as thick sauce will normally sink at the bottom.
If it taste a bit of bland, add in 1 tsp of black soy sauce or light soy sauce . Stir again to make sure that the soy sauce is combined together.
When you use braising method , do not leave the pot unattended. Remember to check out the sauce usually so that it doesn’t dry out and burnt the pork belly as an alternative. Make it a habit to verify at every 15 minutes or set a kitchen timer so as to remind you to take a look at.
Use a stainless steel fork to check out the tenderness of the pork belly. Poke it by urgent down the pork meat portion, not the fatty half. If it is still laborious, add in more water to simmer further on, maybe another 10 minutes or so.
A wise method to have tender and juicy meat, allow longer simmer time. Greatest choice could be using the gradual cooker; cook from the morning till dinner time at low function. Don’t flip to “high” switch because the sauce will dry up by afternoon and uses excessive electricity consumption too.
For extra ingredient selections, add in beancurd puffs which might be minimize into cubes, beancurd sheets cut into squares ore cubes of pressed beancurd into the pork stew a minimum of 10-quarter-hour before you turn off the heat. Do not use comfortable beancurd as it will mash it small items and spoil the taste.
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sendingAuthorpeachy 3 years in the past from Dwelling Candy House
change the pork to chicken, pork is costly now
Patricia Scott 3 years in the past from sunny Florida
It seems the cost of every part has gotten out of management. I was just taking a look at some pork the other day and didn’t buy any that day as I had no bag of gold with me.
This sounds yummy although so I could have to present it a try.
Thanks for sharing
Angels are on the way to you this afternoon. ps
thanks, do attempt to let me know
thanks, gee, you remark made me blush, So completely happy
Peggy Woods 3 years in the past from Houston, Texas
I can tell from studying fairly a few of your recipes that you are obviously 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 in the past from Philippines
This seems tempting. I will attempt to cook this dish someday.
Authorpeachy three years ago from Home Candy House
thanks very a lot, have you ever tried this dish
GChanMako three years in the past from Bradenton, FL
This seems to be yummy effectively achieved.
mariewj four years in the past
Appears like a beautiful recipe. I like pork stomach.
Thanks for studying. Hope that you will take pleasure in
Rachel Kruse four years in the past from South Yarra, Victoria, Australia
Fascinating and wholesome selection !! . I by no means knew this a lot about pork belly.
thanks for studying
Suzanne Day 4 years in the past from Melbourne, Victoria, Australia
Seems to be like a great dish for a cold day. I have tried Hokkien pork stomach before and it is extremely nice, the sauce is scrumptious. What I like about Asian recipes is the fascinating new flavours. Thanks for sharing this recipe.
delicious. DO strive
Danielle Lopez 4 years ago from Arkansas
I’ve by no means had pork belly however this appears to be like wonderful! Thanks for sharing!
thanks very a lot. Drastically appreciated !!
Sharing this once more, peach purple!
glad to listen to that you just made it. Sorry to hear that you simply had to strive several instances. Did your loved ones managed to finish up the stew
Kittymeowmeow 4 years ago from United States
Took me a couple tries to get this recipe right. Great recipe.
thank you. I assumed thailand are vegetarians! Thanks for sharing and votes. Enormously appreciated
Brett Caulton four years in the past from Thailand
I feel I’ve had these in Thailand they usually had been scrumptious. There are loads of Chinese language-Thai’s, so it wouldn’t shock me if the dishes are originally Chinese language. Either way, they style nice.
Up, helpful and sharing with followers.
Thanks people. Greatly appreciated for the pinning and votes.
torrilynn 4 years ago
@peachpurple this recipe seems absolutely delicious. I really like trying new issues ive never tried earlier than and i like pork! Nom nom will strive soon enough! Voted up
Michelle Liew 4 years ago from Singapore
Pinning. Miss this from my mum! Thanks for sharing, Peach Purple, and I am passing this around!
Thanks in your rankings. Vastly appreciated
Rajan Singh Jolly four years ago from From Mumbai, presently in Jalandhar,INDIA.
The dish seems to be scrumptious. Thanks for sharing the strategy to make it in such element. Voted up, fascinating and rated 5 stars.
thanks for studying. Do try the hainanese pork belly. It is a little candy as a result of red dates. You could possibly lessen the quantity.
really Yeah, hokkein pork stomach is delicious and taste nice with rice itself. Do strive the hainanese. A bit candy. You may scale back the red dates if you happen to do not like sweet recipes.
Om Paramapoonya 4 years ago
Oooh, lovely! Pork stomach is my guilty pleasure. I cook the Hokkein version 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 get pleasure from.
Eiddwen 4 years ago from Wales
Mmmm should do that one out ;so saved for future reference; I shall let you know the way it turned out. Eddy.
thanks very a lot. Your scores improves my temper. Hope to get more feedback from you for my other recipe hubs. A lot appreciated.
Indian Chef 4 years in the past from New Delhi India
The recipe regarded 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 digital camera flashlight so it will need to have look like a Malay cuisine. Yeah, positive. Do sent to my email handle. Thanks
Poon Poi Ming four years ago from Malaysia
Pork stomach, my favorite!
Peachpurple, the primary photograph, “Chinese language Pork Belly Stew with dark soy sauce”, appears yellowish and more like Malay delicacies. Is the coloration distorted The Braised Pork Belly- Hokkien Type photo looks appetizing.
I did attempt to photoshop your first photograph however it appears the resolution is relatively low, most likely on account of inadequate indoor lighting. Should you want to have a look, I can sent it to you.
Authorpeachy 4 years in the past from Dwelling Candy House
thanks for dropping by. Hope that you will enjoy this pork recipe. I love the sauce with white rice.
Susan four years in the past from India
Wow. These recipes are merely mouth watering. Thank you PEACHPURPLE for sharing.