Wednesday, July 18, 2007

bad for your heart, good for your tummy

We definitely eat this dish more frequently than can be good for our health. But it tastes so good.

braised pork belly
I just learned that traditionally, you should deep-fry the pork belly before braising. It helps to render the fat. The most I would probably do is pan-fry, since this comes out pretty tasty without the deep frying, but maybe I'll try it one day to compare.

- 1 lb pork belly, whole
- oil for frying (deep or otherwise)
- 1/4 cup soy sauce
- 1/4 cup water
- 1/4 cup rice wine
- 2 tbsp rice wine vinegar
- 2 tbsp brown sugar
- 3 big slices ginger
- 2 large cloves garlic
- 1 star anise
- 1 clove
- 1/2 stick cinnamon

In a large dutch oven, pan or deep fry the pork belly to render out some of the fat. Remove pork from pan, drain off most of the fat.
Combine all other ingredients in pan and stir to dissolve brown sugar. Put the pork back into the pan, and bring to a boil. Depending on the size of your pot, the braising liquid should come about halfway up the pork belly. Reduce to a very low simmer, cover and let cook for about 3 hours, rotating occasionally to get an even coating on the pork. The pork is done when it is very tender, almost falling apart.
You can add some peeled hard-boiled eggs at the last half hour for some yummy soy sauce eggs.

salted mustard greens
I bought these, but my mom just told me how to make them. It's ridiculously easy. Chop mustard greens finely. Put in a colander and salt heavily. Let drain for at least 30 minutes. Squeeze out the excess water, taste. If it's too salty, rinse, and squeeze again. That's it. Easy peasy.
[mustard greens, salt]

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Anonymous Anonymous said...

Wow. That looks so good! I've had pork belly on the brain lately because we're once again living next door to Chinese lunch specials. How could you resist this item:

39. Pork Lebbie with Presserved Vegetable $6.25

All that with steamed rice, too? It's just a matter of time!

19/8/07 21:27  
Blogger sue said...

wow. you can't make it at home for that cheap. well, maybe you can, but it takes a lot longer...

hooray for pork lebbie!!

28/8/07 21:59  
Anonymous Anonymous said...

omg the pork belly looks amazing! can you tell me how you cooked it?

26/9/08 06:33  

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