Ingredients with Measurements:
- 1 lb pork belly, sliced into 1/2 inch pieces
- 1/2 cup black vinegar
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup water
- 3 cloves garlic, minced
- 1 inch ginger, sliced
- 2 green onions, sliced
- 1 tbsp vegetable oil
- 1 tsp cornstarch
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
- Tongs
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together black vinegar, soy sauce, brown sugar, water, garlic, ginger, and green onions.
2. Heat a large skillet or wok over medium-high heat. Add vegetable oil and swirl to coat.
3. Season pork belly slices with salt and pepper. Add them to the skillet and cook until browned on both sides, about 5 minutes per side.
4. Pour the black vinegar mixture over the pork belly. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the pork is tender and the sauce has thickened.
5. In a small bowl, mix cornstarch with 1 tablespoon of water. Add the mixture to the skillet and stir until the sauce has thickened further, about 2-3 minutes.
6. Serve the black vinegar pork belly hot, garnished with sliced green onions.
- Time:
Preparation time: 10 minutes
- Cooking time: 35 minutes
Temperature:
- Medium-high heat for cooking the pork belly
- Low heat for simmering the sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 410
- Fat: 30g
- Carbohydrates: 14g
- Protein: 18g
Substitutions for ingredients:
- Rice vinegar or apple cider vinegar can be used instead of black vinegar.
- Tamari or coconut aminos can be used instead of soy sauce.
- Honey or maple syrup can be used instead of brown sugar.
Variations:
- Add sliced onions or mushrooms to the skillet with the pork belly.
- Use chicken thighs or beef instead of pork belly.
- Add chili flakes or Sichuan peppercorns for a spicy kick.
Tips and tricks:
- Make sure to brown the pork belly well before adding the sauce to develop flavor.
- Simmer the sauce on low heat to prevent it from burning.
- Use a slotted spoon or tongs to remove excess oil from the skillet before adding the sauce.
Storage instructions:
- Store leftover black vinegar pork belly in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pork belly in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the black vinegar pork belly on a bed of rice or noodles.
- Garnish with sliced green onions and sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Steamed rice
- Stir-fried vegetables
- Pickled cucumbers
Suggested side dishes:
- Bok choy stir-fry
- Garlic green beans
- Spicy cucumber salad
Troubleshooting advice:
- If the sauce is too thin, mix more cornstarch with water and add it to the skillet.
- If the pork belly is tough, simmer it for longer until it becomes tender.
Food safety advice:
- Make sure to cook the pork belly to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Black vinegar is a popular ingredient in Chinese cuisine, particularly in the province of Shanxi.
Flavor profiles:
- Sweet, sour, and savory
Serving suggestions:
- Serve the black vinegar pork belly as a main dish for dinner or lunch.
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