Ingredients with Measurements:
- 1 lb pork belly, sliced
- 1 tbsp vegetable oil
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 1 tbsp Sichuan peppercorns
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp sugar
- 2 cups chicken broth
- 1 Chinese bread roll (paomo)
- 1 green onion, chopped
- Salt and pepper to taste
Special Equipment Needed:
- Dutch oven or heavy-bottomed pot
- Oven-safe bowl or individual paomo bowls
Step-by-Step Instructions:
1. Preheat the oven to 325°F.
2. Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
3. Add the sliced pork belly and cook until browned on both sides, about 5 minutes.
4. Add the minced ginger, garlic, and Sichuan peppercorns and cook for another 2 minutes.
5. Add the soy sauce, dark soy sauce, Shaoxing wine, sugar, and chicken broth. Stir to combine.
6. Bring the mixture to a boil, then cover the pot and transfer it to the preheated oven.
7. Braise the pork belly for 2 hours, or until tender.
8. Remove the pot from the oven and use a slotted spoon to transfer the pork belly to a cutting board. Shred the pork belly into bite-sized pieces.
9. Strain the braising liquid through a fine-mesh sieve into a separate pot. Discard the solids.
10. Bring the braising liquid to a boil and reduce it until it thickens, about 10 minutes.
11. Season the braising liquid with salt and pepper to taste.
12. Cut the Chinese bread roll into small cubes and place them in an oven-safe bowl or individual paomo bowls.
13. Ladle the hot braising liquid over the bread cubes.
14. Top the bread cubes with the shredded pork belly and chopped green onion.
15. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 10 minutes
Temperature:
Oven temperature: 325°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 550
Fat per serving: 38g
Carbohydrates per serving: 18g
Protein per serving: 32g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or beef chuck.
- Sichuan peppercorns can be substituted with black peppercorns.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Chinese bread roll can be substituted with any crusty bread.
Variations:
- Add vegetables such as carrots, celery, and onions to the braising liquid for added flavor.
- Use chicken or beef broth instead of chicken broth for a different flavor profile.
- Add chili flakes or hot sauce for a spicy kick.
Tips and Tricks:
- Make sure to brown the pork belly well before braising to develop flavor.
- Use a heavy-bottomed pot or Dutch oven to ensure even cooking.
- Shred the pork belly while it's still warm for easier handling.
- Use a fine-mesh sieve to strain the braising liquid for a smooth texture.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the pork paomo in the oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas and Garnishes:
Serve the pork paomo in individual bowls with a sprinkle of chopped green onion on top.
Pairings:
Pair the pork paomo with a light and refreshing salad or steamed vegetables.
Suggested Side Dishes:
- Steamed rice
- Stir-fried vegetables
- Steamed dumplings
Troubleshooting Advice:
- If the braising liquid is too thin, reduce it further until it thickens.
- If the pork belly is tough, braise it for an additional 30 minutes.
Food Safety Advice:
- Make sure to cook the pork belly to an internal temperature of 145°F to ensure it's safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Braised pork paomo is a traditional dish from the Shaanxi province in China. It's typically served as a street food and is a popular dish during the winter months.
Flavor Profiles:
The braised pork paomo has a rich and savory flavor with a hint of sweetness from the sugar. The Sichuan peppercorns add a subtle numbing spice to the dish.
Serving Suggestions:
Serve the pork paomo hot with a side of steamed rice or vegetables.
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Region: Chinese