Samstag, 22. Oktober 2011

Chinese caramelized spicy pork belly

I found a really interesting recipe for pork belly. I like hot and spicy chinese dishes and this is a good sample. Some of this pork belly will end in a ramen soup.

This recipe is quite tricky concerning carmelizing processes!
400 - 500 g pork belly
2 tablespoons canola oil or another oil for the wok
2 tablespoons sugar
50 ml sake (or chinese sweet cooking wine)
25 ml soy sauce
3 dried red chillies
1 teaspoon sechzuan pepper corns
3 small star anise
1 cinnamon stick
1 big knob ginger peeled and sliced

salt, sugar, soy sauce for adjusting the seasoning

How to:
Cook deboned belly ( about 400 g) in boiling water about 5 minutes. Let pork cool down on a plate. Cut pork in 2.5 cm cubes.
Heat wok:
Heat oil and sugar in a wok until sugar starts to change colour. Put in the pork cubes and stir fry them very quickly but only for a very short time or sugar will roast too much so just toss a little, deglaze with soy sauce, sake, add spices after a few seconds add enough water to nearly cover the pork (stir well). Cover wok with lid and let simmer about 40 minutes.
Scoop pork pieces, cinnamon stick and star anise out of the broth. Set heat on high and reduce the broth until nearly gone and the remaining liquid (sugar and fat and little broth) start to bubble more thickly and caramelize further more. Add the pork again and wok on high heat until the pork is covered with the syrup and looking appetizing. Add a little water (sips only) to make the syrup a little bit more liquid again. Remove from heat. Adjust seasoning with sugar, soy sauce and salt to taste.

1 Kommentar:

Sissi hat gesagt…

I cannot believe it! I make almost the same dish with pork ribs, but without ginger and Sichouan pepper. Star anise and cinnamon are magic! I must try your version one day. It sounds fabulous (and I love both Sichouan pepper and ginger).