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[
Stewed
Pork
Belly
]
INGREDIENTS :
-
2½ lb pork belly, cut into 1½-inch cubes
-
2 tbsp vegetable oil
- 1½ tbsp
preserved soy beans [mashed] or Miso paste
- 1 tbsp
coriander powder
-
1½
tbsp dark soy sauce
- 2 cups
water
-
1 whole stick cinnamon
-
1½ tbsp sugar
-
5-6 dried shitake mushrooms
-
1 cup sliced bamboo shoots [optional]
-
salt and pepper
-
20 shallots
-
10 cloves garlic
[Items in red to be ground or blended ]
Cook's Note : Clay-pot dishes are the Oriental version of the American
casserole. The main difference is that it's cooked on top of the stove
rather than in the oven. Food cooked in a clay pot retains high
nutritional value, maximum flavor, and is visually appetizing! The dish can go straight from the
stovetop to the dinner table - and it's good retention of
heat keeps food hot much longer.
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To Prepare :
- Soak dried shitake mushrooms in 1 cup of boiling hot water to reconstitute,
slice into strips; reserve liquid for cooking
- Blanch
bamboo shoots briefly in hot water, drain
- Using a
mortar & pestle or
blender, grind shallots and garlic
into a paste
-
Heat vegetable oil in a hot
wok,
add ground paste, stir-fry for about 1 min
- Add mashed preserved soy beans or Miso paste and coriander powder,
stir-fry for another min
- Add pork
belly and dark soy sauce, stir-fry on high for about 5 mins
-
Transfer pork belly into a
clay pot
[no preheating], add star anise, sugar, reserved [shitake] liquid and additional
water [to cover the meat], season with salt and pepper
-
Bring to a boil, add shitake mushrooms and bamboo shoots
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Cover, reduce heat to a simmer, stir occasionally, until pork is very tender,
about 45 mins to 1 hr
-
Serve with Chinese crullers [a light fried dough bread] or
steamed rice and
if preferred, a side of hot chili sauce
for dipping
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