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A truly exquisite Chinese dish
This dish - yet another version of the famous tau yu bak (braised pork in soy sauce) - is simply delicious and I bet anyone can cook it successfully provided he is able to obtain the necessary ingredients.I know how frightening many recipe books can be, with a list of more than a dozen ingredients needed to make just a single dish - enough to scare the daylights out of you.
Being such a person myself (I mean, someone who is easily put off by complicating recipes) I will include here only what is absolutely necessary so that even a novice will be able to give it a try.
However, although actual preparation time is at a minimum, it needs an hour to simmer, so prepare it well ahead of mealtime. Cooked this way, the fatty part of the pork (including the normally thick skin) is really heavenly. As a matter of fact there is not too much of the original fat left as much of it has been "drained" away during the simmering.
Recipe for pork belly in Chinese cooking wine
   
Ingredients (for 4 persons):
1. Leave water to boil in a pot (for the pork). 2. Cut the 4 slices of pork belly into 2-3 cm pieces. 3. When the water boils put in the pork pieces and leave them there for 5 minutes. 4. Meanwhile cut the spring onion leaves into 4-5 cm lengths and the ginger in big slices. 5. Remove the scum and throw away the water. Leave the pork aside. 6. Heat enough oil to cover the wok. If you have a "creuset" (photo below) use it instead of a wok. When oil becomes hot, throw in the ginger slices and 3/4 of the chives/spring onion leaves (leave the rest for the end) and stir for 1 or 2 minutes. 7. Add in the pork and fry till it changes colour. 8. Pour 5 tablespoonfuls of soy sauce, a cup or small bowl of Chinese cooking wine, 5 tablespoonfuls of loose brown sugar and mix well. 9. Cover wok completely, reduce heat and let it simmer for one hour (and not a minute less, if you want the pork to be really succulent), stirring from time to time. 10. Just before serving throw in the rest of the spring onion leaves. Add a pinch of Ve-Tsin (monosodium glutamate) if you have it, if not it doesn't really matter. Stir all for a minute or two and serve hot with rice. Note: How much or how little of each ingredient to use is really a matter of taste and comes with practice and through trial and error. When you buy a bottle of Chinese cooking wine (i.e. if you happen to live in one of those big cities with a Chinatown) look at the price. It should cost around two dollars. If it costs four or five times more it is probably Chinese wine for drinking (though it can be used for cooking as well - but why pay through your nose for it). |
