Ingredients with Measurements:
- 1 lb pork belly, sliced into 1-inch pieces
- 1 cup Pao Cai (Chinese pickled vegetables)
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp sugar
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp vegetable oil
- 1 cup water
- Salt and pepper to taste
Special Equipment Needed:
- Wok or large skillet
- Tongs
Step-by-Step Instructions:
1. In a bowl, mix together soy sauce, Shaoxing wine, sugar, sesame oil, and minced garlic.
2. Heat vegetable oil in a wok or large skillet over medium-high heat. Add pork belly and cook until browned on all sides, about 5-7 minutes.
3. Add Pao Cai and stir-fry for 2-3 minutes.
4. Pour the soy sauce mixture over the pork and vegetables, and stir to combine.
5. Add water to the wok, cover, and simmer for 30-40 minutes or until the pork is tender.
6. Season with salt and pepper to taste.
7. Serve hot with steamed rice.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 340
Fat: 25g
Carbohydrates: 8g
Protein: 18g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or chicken thighs.
- Shaoxing wine can be substituted with dry sherry or rice wine vinegar.
- Pao Cai can be substituted with any pickled vegetables.
Variations:
- Add sliced onions and bell peppers for a colorful and flavorful dish.
- Use beef instead of pork for a heartier meal.
- Add a pinch of chili flakes for some heat.
Tips and Tricks:
- Make sure to brown the pork belly well before adding the Pao Cai to ensure a crispy texture.
- If the sauce is too thin, mix 1 tsp of cornstarch with 1 tbsp of water and add it to the wok to thicken the sauce.
- For a more intense flavor, marinate the pork belly in the soy sauce mixture for at least 30 minutes before cooking.
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 stovetop until heated through.
Presentation Ideas:
Serve in a large bowl or on a platter with steamed rice and garnish with chopped scallions.
Garnishes:
Chopped scallions or cilantro
Pairings:
Steamed rice, stir-fried vegetables, or a simple salad.
Suggested Side Dishes:
Stir-fried green beans, bok choy, or broccoli.
Troubleshooting Advice:
- If the pork is tough, simmer for an additional 10-15 minutes until tender.
- If the sauce is too salty, add a splash of water to dilute it.
Food Safety Advice:
- Make sure to cook the pork 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:
Pao Cai is a traditional Chinese pickling technique that dates back to the Han Dynasty. It was originally used to preserve vegetables for the winter months.
Flavor Profiles:
Savory, tangy, and slightly sweet.
Serving Suggestions:
Serve hot with steamed rice and a side of stir-fried vegetables for a complete meal.
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Region: Chinese