What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6914587 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Pork Belly in Wine


Pork Belly in Wine
1 pound pork belly with its skin left on
2 Tablespoons dark soy sauce
1 cup Shao Xing wine
e Tablespoons vegetable oil
½ cup preserved minced Shao-xing-style minced mustard greens
3 Tablespoons fresh ginger, slivered
3 scallions, slivered
1 piece brown rock sugar, smashed
1 Tablespoon Maotai or another Chinese brandy

1. Slice pork belly into thin slices, and marinate in the wine for one hour, then dry the slices well with paper towels.
2. Heat wok or fry pan, add the dried meat slices and fry them until browned, then remove and discard oil.
3. Now put the meat slices in a bowl, the nicest ones first, then add the mustard greens, then the ginger and scallion pieces, and sprinkle the smashed sugar over this. Press all down and put a heat proof shallow bowl or plate on the top and steam over boiling water for three hours.
4. Remove carefully, put the bowl on a trivet and remove the liquid to a measuring cup and refrigerate both until the fat in the cup hardens. Then discard this solid fat.
5. Press this down again, add the Mao Tai, and put it the bowl into a steamer for two hours over boiling water.
6. Remove and turn it out on a flat plate with low sides. Before serving, cut it into wedge-shaped pieces.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720