Ingredients
2.2lbs or 1kg of Pork Belly (do not cut) 4.5 cups or 35oz of Chinese cooking wine 3/4 cup and 1 tbs or 7 oz Chinese Soy Sauce 1/4 cup or 5oz rock sugar 300 g or 3 bunches of large green scallions, roots removed. 6 thumb sized fresh finely diced ginger 1 head of garlic, chopped optional additional spices Chinese 5 spices Chinese mushrooms. cooked bamboo shoots. licorice 2 tbs fresh cilantro for presentation Equipment 1 large wok with lid 1 large stewing pot. 1 large steamer Bamboo net (optional) clay or heatproof bowls with lid. Knife/cutting board measuring cups/spoons |
Direction
Heat up a wok, remove hair from the pork belly by quickly searing the skin on the wok surface and scrape the skin with a knife. In the Wok, boil some water and poach the pork belly for 2 minutes, turn over and poach for another 1 minute. This will remove the smell of blood from the meat. Take the pork belly out and drench in cold water to stop cooking process. Cut the pork belly into 3-4 large equal pieces In a wok, place bamboo net, to prevent ingredients from sticking and burning the bottom of the wok. Layer green scallion, ginger and pork belly skin side down on top of the bamboo net. Put in all the rest of the ingredients with the exception of cilantro. Bring to boil, scoop out surface scrums as much as you can. Cover and simmer for 90 minutes. You can add Chinese 5 spice into the cooking liquid (not the powdered kind as this will muddy the stewing liquid) If you do not have bamboo net, that's ok, you might want to switch from a wok to a non stick stewing pot instead. After 90 minutes, remove the pork and place in an individual heat proof bowl or clay bowls with lids, add the stewing sauce into the bowl and prepare the steamer. Or, place them all in one large bowl, but not touching each other. Add mushrooms or bamboo shoots if you like at this point. Place the bowls in the steamer and steam on high for 3 hours. Check the water level every so often to make sure that the work or steam are not run dry. The finished product will produce aromatic and melt in your mouth pork belly. The skin and fat will become beautiful red jelly. Takes forever to make? yes, but is it worth it? oh, yes. Garnish with Cilantro, serve hot with hot rice, steamed vegetables,and a dash of mustard on the side. Serve 6 |