Ingredients with Measurements:
- 1 pound pork belly, sliced into 1-inch pieces
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 1/4 cup brown sugar
- 1/4 cup rice vinegar
- 1/4 cup water
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1/2 cup dried hasma
- 4 cups water
Special equipment needed:
- None
Step-by-step instructions:
1. In a bowl, mix together soy sauce, oyster sauce, brown sugar, rice vinegar, water, and cornstarch. Set aside.
2. In a pan, heat vegetable oil over medium-high heat. Add pork belly and cook until browned on both sides.
3. Pour the sauce mixture over the pork belly and bring to a boil. Reduce heat to low and let simmer for 30 minutes or until the pork belly is tender.
4. In a separate pot, bring 4 cups of water to a boil. Add dried hasma and let simmer for 30 minutes or until the hasma is soft and translucent.
5. Drain the hasma and add it to the pork belly mixture. Stir to combine.
6. Serve hot with rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour
Temperature:
- Medium-high heat for cooking pork belly
- Low heat for simmering pork belly and hasma
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 487
- Total fat: 33g
- Cholesterol: 82mg
- Sodium: 1555mg
- Total carbohydrates: 25g
- Dietary fiber: 0g
- Sugars: 20g
- Protein: 20g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef
- Soy sauce can be substituted with tamari or coconut aminos
- Oyster sauce can be substituted with hoisin sauce or soy sauce
- Brown sugar can be substituted with honey or maple syrup
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar
- Vegetable oil can be substituted with canola oil or olive oil
- Dried hasma can be substituted with other dried seafood like sea cucumber or abalone
Variations:
- Add vegetables like bok choy or carrots to the pork belly mixture
- Use different types of meat like chicken or beef
- Add spices like ginger or garlic to the pork belly mixture
Tips and tricks:
- Make sure to slice the pork belly into even pieces for even cooking
- Let the pork belly simmer for at least 30 minutes to ensure it is tender
- Soak the dried hasma in water for at least 30 minutes before cooking to soften it
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in the microwave or on the stove over low heat until heated through
Presentation ideas:
- Serve in a bowl with rice and garnish with chopped green onions
Garnishes:
- Chopped green onions
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested side dishes:
- Steamed bok choy
- Stir-fried carrots
Troubleshooting advice:
- If the pork belly is tough, let it simmer for longer until it is 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
Food history:
- Hasma is a type of dried seafood that is commonly used in Chinese cuisine for its health benefits
Flavor profiles:
- Savory, sweet, and tangy
Serving suggestions:
- Serve hot with steamed rice
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Region: Chinese