Bowl-Steamed Pork Belly

Bowl-Steamed Pork Belly might be a good recipe to expand your side dish collection. This recipe makes 4 servings with 865 calories, 14g of protein, and 88g of fat each. For $1.35 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. 42 people were impressed by this recipe. This recipe from Serious Eats requires chili, fermented black beans, vegetable, and vegetable oil. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes roughly 2 hours and 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 56%. This score is good. Similar recipes include Steamed Mui Choy with Pork Belly, Steamed Pork Belly with Lemongrass and Assam, and Steamed Pork Belly Dumplings with Brown Butter (Manti).

Servings: 4

 

Ingredients:

2 tablespoons pickled chili, spicy pickled mustard green stems, or 4 bird's eyes chilies, thinly sliced (see notes above)

1 tablespoon dried fermented black beans

2 teaspoons dark soy sauce or 1 tablespoon light soy sauce

1 pound fresh boneless pork belly, skin-on

1 cup Sichuanese ya cai (pickled greens) or Tianjin preserved vegetable

1/2 cup vegetable oil

Equipment:

pot

wok

frying pan

bowl

Cooking instruction summary:

Procedures 1 Bring a pot of water to boil. Add the pork to the boiling water and cook for 5 minutes. Remove the pork from the water and rinse under cold running water. Do not discard the cooking water. 2 Heat the vegetable oil to 350°F in a wok. Add pork, skin side down, and fry, swirling pan occasionally, over medium heat until the skin is crispy and dark brown, about 5 to 8 minutes (be careful, pork will sputter—use a splatter guard or light lid if desired). Return pork to pot of water and let soak for 15 minutes, until the skin is wrinkled. Remove the pork from the liquid and let it cool. When the pork is cool, cut it into 1/4 slices so that each piece has a strip of skin at the top. 3 In a shallow bowl about 7 to 8 inches in diameter, lay the pork in two neat rows across the entire base of the bowl, including the sides. Each slice should overlap with the last. Every strip of skin should be touching the bowl. Lay any fragmented pieces of pork on top, then spoon the soy sauce all over the meat. Add the pickled chilies and fermented beans. Press the ya cai all over, so that it forms a cover over the meat. Press down gently to compact everything into the bowl. 4 Place the bowl in a steamer insert, cover with a lid, and steam over medium-high heat for 2 hours, taking care that the water on the bottom doesn't dry out. 5 To serve, pour off excess fat and moisture and place a large plate upside down over the bowl. Grasping plate and bowl firmly, invert to unmold. Serve immediately. Leftovers may be gently re-steamed.

 

Step by step:


1. 1

2. Bring a pot of water to boil.

3. Add the pork to the boiling water and cook for 5 minutes.

4. Remove the pork from the water and rinse under cold running water. Do not discard the cooking water.

5. 2

6. Heat the vegetable oil to 350°F in a wok.

7. Add pork, skin side down, and fry, swirling pan occasionally, over medium heat until the skin is crispy and dark brown, about 5 to 8 minutes (be careful, pork will sputter—use a splatter guard or light lid if desired). Return pork to pot of water and let soak for 15 minutes, until the skin is wrinkled.

8. Remove the pork from the liquid and let it cool. When the pork is cool, cut it into 1/4 slices so that each piece has a strip of skin at the top.

9. 3

10. In a shallow bowl about 7 to 8 inches in diameter, lay the pork in two neat rows across the entire base of the bowl, including the sides. Each slice should overlap with the last. Every strip of skin should be touching the bowl. Lay any fragmented pieces of pork on top, then spoon the soy sauce all over the meat.

11. Add the pickled chilies and fermented beans. Press the ya cai all over, so that it forms a cover over the meat. Press down gently to compact everything into the bowl.

12. 4

13. Place the bowl in a steamer insert, cover with a lid, and steam over medium-high heat for 2 hours, taking care that the water on the bottom doesn't dry out.

14. 5

15. To serve, pour off excess fat and moisture and place a large plate upside down over the bowl. Grasping plate and bowl firmly, invert to unmold.

16. Serve immediately. Leftovers may be gently re-steamed.


Nutrition Information:

Quickview
864k Calories
13g Protein
88g Total Fat
7g Carbs
9% Health Score
Limit These
Calories
864k
43%

Fat
88g
135%

  Saturated Fat
44g
276%

Carbohydrates
7g
2%

  Sugar
0.57g
1%

Cholesterol
81mg
27%

Sodium
376mg
16%

Get Enough Of These
Protein
13g
27%

Vitamin A
2393IU
48%

Vitamin B1
0.51mg
34%

Vitamin B3
6mg
30%

Vitamin C
15mg
19%

Vitamin B2
0.32mg
19%

Vitamin B12
0.95µg
16%

Phosphorus
156mg
16%

Selenium
9µg
13%

Vitamin B6
0.24mg
12%

Vitamin E
1mg
10%

Potassium
336mg
10%

Zinc
1mg
9%

Fiber
2g
9%

Vitamin K
7µg
7%

Manganese
0.15mg
7%

Iron
1mg
7%

Copper
0.12mg
6%

Magnesium
18mg
5%

Folate
16µg
4%

Vitamin B5
0.39mg
4%

Calcium
19mg
2%

covered percent of daily need
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The weight of a Babybel is 21 grammes.

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On the last day of kindergarten, the children brought presents for their teacher. The florist's son gave her a box. She hook it, held it up, and said, "I bet I know what it is. Is it flowers?" "That's right!" said the boy. Then the candy store owner's son gave her his package. She shook it, held it up, and said, "I bet I know what it is. Is it a box of candy?" "That's right!" said the boy. Next the liquor store owner's son handed her his box. She shook it, held it up, and noticed that it was leaking. She touched a drop with her finger and tasted it. "I bet I know what it is. Is it wine?" "No," said the boy. She touched another drop to her tongue. "Is it Champagne?" "No," said the boy. "I give up. What is it?" The boy grinned. "A puppy!"

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