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:
covered percent of daily need
