You can even put a clean plate or bowl on top to weight down the meat. To store, put in a freezer bag with as much air removed as possible. Can I use the same recipe to make cured fish? .People sigh, shout, and groan with happiness when they see it. Its standard filling consists primarily of ground pork, small whole or chopped shrimp, Chinese black mushroom, green onion (also called scallion) and ginger with seasonings of Chinese rice wine (e.g. Note: this cured pork belly is best made during the colder months! From the smoky-licious BBQ Pork (叉烧) and Crispy Pork Belly (烧肉) in Cantonese cuisine to the dainty-licious Xiao Long Bao (小笼包) from Shanghai and numerous other famous Chinese pork dishes in between, pork is clearly the meat of choice in Chinese cooking. Turn to low heat, cover, and simmer for 20 minutes, until the pork is just cooked through or the lean part is still a bit pink. The process should only take a few minutes. After 3 days, it’s time to hang them up to cure. I made it. Good idea, Rachel, please give me an update after you are done with lap ngap :-). Do we add the pork to the pan after we stir fry the scallions and ginger? I have to say, this is one of the best versions of this Chinese cured pork belly or maybe any Chinese cured meat that I’ve ever had. Add pork belly in a pot with enough cold water, add green onion, slices of ginger, 1/2 teaspoon of Sichuan peppercorn and 1 tablespoon of cooking wine. This Chinese cured pork belly recipe is truly a family treasure––Bill's mother and grandmother have been making it for decades. Note: this cured pork belly is best made during the colder months! The fragrant aroma from the lengthy braising drifting in from the kitchen suddenly reminded him. They can be frozen for up to 3 months for dishes like this Hong Kong Style Clay Pot Rice! Your email address will not be published. Shaoxing 'Hua Tiao' wine will add a more robust and richer flavor to the dish. Learn how your comment data is processed. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. In the Cantonese cuisine of southern China, spare ribs are generally red in color and roasted with a sweet and savory sauce. can cook this in a electric pressure cooker and how? Ideally, you want to keep the pork belly skin dry, so make sure the skin is not submerged in the cooking liquid. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. this is my FAVOURITE rasa malaysia recipe hands down. Try easydelicious.recipes. Hey Judy, can’t wait to try this recipe! Dish up and serve pork with Dongpo sauce over steamed rice or buns and vegetables. Bring to a boil over medium-high heat. I see that you can air dry in the refrigerator. Wow, thanks so much for trying out this recipe. The caramelized pork belly made my house smell incredible … obviously. Use kitchen string and a bamboo skewer to thread the string through the fat in the pork belly. Once the sauce has completely cooled, stir in the baijiu or whiskey. Hi, I just tred your recipe but I added sugar to the oil before stir browning the belly pieces. Various online calculators also provide different results, depending on their sources. Chinese cured pork belly 腊肉 pronounced là ròu in Mandarin and lop yuk in Cantonese is a staple in Chinese cuisine. up the appreciation of fat in Chinese cuisine.” Seeking a recipe, I found your site, and just seeing a photo of the dish made me “sigh, shout, and groan with happiness.” I can’t wait to taste it! Your email address will not be published. From the smoky-licious BBQ Pork (叉烧) and Crispy Pork Belly (烧肉) in Cantonese cuisine to the dainty-licious Xiao Long Bao (小笼包) from Shanghai and numerous other famous Chinese pork dishes in between, pork is clearly the meat of choice in Chinese cooking.. How long should they be dried this way in the refrigerator and what temperature should the refrigerator be? I kept the window open during the day to let in fresh air. (a Chinese liquor; can substitute whiskey), The color of the pork belly in the photos came out darker than I’d have liked. There was a time when Su Dongpo was demoted for criticizing the emperor and sent to Huangzhou (黄州) in exile. Add light soy sauce, dark soy sauce and wine, adequate amount of water just to cover the pork belly and boil in high heat. 咕噜’肉’ translates to Sweet and Sour ‘Pork’). In fact, the Chinese character for meat ‘肉’ (ròu), refers to pork if no particular meat is specified (e.g. Slice it up and mix it with your rice! Late autumn/early winter is a great time to make this at home. Then transfer the pork belly out and Poke as many holes as possible on the rind. Do we brown it or immediately pour water in it? Living in AZ, winters are mild so I hung it out in the garage at night and left it in the fridge by day. Pour in the water and continue boiling for 10 minutes. I was just wondering if it is possible to cure these to the point where they can be eaten without cooking? Fluent in both English and three separate Chinese dialects, she's our professional menu translator when we're eating our way through China. To store, put in a freezer bag with as much air removed as possible. Top Pork Producing Countries. Shut off the heat and allow to cool completely. (28 g) rock sugar, lightly crushed or 2 1/2 tablespoons (40 g) brown sugar. Cover tightly and refrigerate for 3 full days, flipping the pork belly once each day to ensure the sauce penetrates the meat evenly. In a small saucepan, add the ginger, bay leaves, star anise, cinnamon sticks, Sichuan peppercorns, salt, dark soy sauce (老抽), light soy sauce (生抽), Shaoxing wine, and sugar. When he was later stationed in Hangzhou (杭州) and was overseeing a reconstruction project on the West Lake (西湖), he cooked the same dish with the pork cut up into cubes and distributed them to the workers as a sign of gratitude. Add the whole piece of pork belly, dried chili peppers, green onions, ginger, and cold water to cover 1-inch of the pork. Can't spell Rasa Malaysia? While waiting for the sauce to cool, rinse the pork belly and pat dry thoroughly with paper towels. I cut each piece in half, as each piece is a good portion for one dish. Born in Shanghai, she arrived in the U.S. at age 16. After 3 days, it’s time to hang them up to cure. Bring a pot of water to boil. Layer some newspaper on the floor to catch any liquid that drips from the pork, and let it dry for 4-6 days until the outer layer is completely dry and the inside is still slightly soft when pressed. Tap here to receive our FREE top 25 recipe book! Best Dongpo Meat I’ve ever eaten, and I’m Chinese living in China. I fried the piece I cut off and it tastes marinated enough (as opposed to unmarinated cooked pork belly) so I suppose that wraps it up. Spicy Pork. Braised Pork Belly (Dong Po Rou/东坡肉) – You can always “forget” to set your kitchen timer and wait for the tantalizing aroma to remind you of the mouth-watering concoction simmering on your stovetop. Place the pot over medium heat, and bring the mixture to a simmer, stirring to dissolve the sugar. Whenever we ask her for the recipe, she always talks about how easy it is. As prepared in Cantonese cuisine, siumaai is also referred to as "pork and mushroom dumpling." As I have mentioned before, many Chinese dish names tell interesting stories, like Beggar’s Chicken (叫化鸡) or Goubuli Baozi (狗不理包子). While waiting for the sauce to cool, rinse the pork belly and pat dry thoroughly with paper towels. Then just toss a piece of pork belly on top and steam as normal. You can even put a clean plate or bowl on top to weight down the meat. It’s in the freezer now waiting for the lunar new year, and I’ve decided to attempt duck (lap ngap) next! Required fields are marked *. It's surprisingly simple to make this cured pork belly "la rou" or “lap yuk” (in Cantonese) at home! Dishes include different kinds of delicious dim sum, roast duck, chicken, pork belly and char siu pork, sweet and sour dishes and many more. Who knows? Looking for more authentic recipes? Once the sauce has completely cooled, stir in the baijiu (白酒 – a Chinese liquor) or whiskey. Cantonese Roast Pork Belly, or siu yuk, is getting added to our compendium of roast meats that can usually be found in your average Chinatown restaurant window.After already posting recipes for Soy Sauce Chicken, “White Cut” Chicken, Roast Duck, and Char Siu Pork, we’ve saved the best for last. I think this process will take about 2 – 3 days. I cut a piece off and the inner meat was much pinker than the outside, and your photos. TheWoksofLife.com is written and produced for informational purposes only. Meanwhile, I’ve ordered your book from Amazon. I’m from Singapore where temp is usually warm .Today is 36.2C.Can i make d cured meat? Heat up a clay pot or stainless steel pot with oil, stir-fry the ginger and scallions until aromatic. As he took a bite of the pork, he was pleasantly surprised to find that the dish he thought had been ruined turned out to be even more tender and tastier than expected. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Tie a knot to make a sturdy loop, and hang the pork belly in a cool dry place. I made adjustments to the recipe accordingly by reducing the amount of. And that’s just one other application for this cured pork belly! Adjust seasoning, as per taste, eg. By the end of braising all if the water seemed to have evaporated and it found my pork bellies braising in its out fat! Apparently rose wine is the recommended hard alcohol but I couldn’t find it over here. I can’t wait to try it I can’t figure out how to send you pictures, Hi Michael, to be on the safe side, please keep a fan on it for at least 8 hours a day, because I see people are having mold issues. One day, he was so engrossed in a game of Chinese chess (象棋) with an old friend that he forgot all about the Red-Cooked Pork Belly (红烧肉) braising on his stove. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. Tie the pork pieces with food safety strings as tight as possible to avoid meat from falling apart while braising. To prepare this pork belly in the most simple (and delicious) way, just add rice and water to your rice cooker as you normally would to cook a batch of white rice. Braised pork belly can be shredded and used in tacos, sandwiches or skillet dishes among other things. During one of my travels to China, I had the pleasure of introducing my taste buds to a deservedly popular pork dish in Chinese cuisine—the delicate and delectable Braised Pork Belly, Dongpo Pork (东坡肉). My biggest problem was figuring out when it was done. . Tie a knot to make a sturdy loop, and hang the pork belly in a cool dry place. Hi Richard, I am not a food scientist, so I don’t know enough to answer your question :-), I hung this last night. These dishes are all stable dishes in Cantonese cuisine. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! Dedicated to preserving disappearing recipes and traditions, her specialty is all things traditional, from mooncakes to home-style stir-fries. The pork should be as dry as possible. Check out my Recipe Index, follow me on Instagram, Pinterest, Facebook, and sign up for FREE email newsletter. This is one of the pinnacles of gastronomy, and sums The first batch was quickly divided up and given out as gifts, and I had to promptly make another batch for ourselves. The dish was thoroughly enjoyed by all and Dongpo Pork rapidly gained popularity then and there right up to the present day, where it has become a notable signature dish in Hangzhou cuisine and famous all around the world. Thanks again for the detailed receipe! I just whipped up two batches, and I couldn’t believe how good it was! (BTW, you can share your pictures on our FB account or Instagram account.). Just be watchful not to burn the pork /let it stick to the pot bottom towards the end of cooking! Turn pork skin side 'up', and continue braising for 1 1/2-2 hours, or until pork is tender enough to your liking. Every year, when winter chases away autumn, she makes a large batch and shares it with her kids and grandkids––all four generations have been eating the lap yuk she makes for years now. In a small saucepan, add the ginger, bay leaves, star anise, cinnamon sticks, peppercorns, soy sauces, Shaoxing wine, and sugar. The drying condition should be cool, dry and with air flow, temperature should be around 50 – 60 degree Fahrenheit. Chinese cured pork belly 腊肉 pronounced là ròu in Mandarin and lop yuk in Cantonese is a staple in Chinese cuisine. thanks. That’s it.”. This is how certain they are that they will be sold. Late autumn/early winter is a great time to make this at home. Make sure all the utensils, containers and your hands are squeaky clean as you prepare the pork belly for curing. Those small holes can bring the rind enough wrinkles. I think there is a step missing from ur recipe . To prepare this pork belly in the most simple (and delicious) way, just add rice and water to your rice cooker as you normally would to cook a batch of white rice. Steamed Pork Ribs with Black Beans is a must-have dish during my ventures to the local yum cha restaurant. Needless to the the pork still came out delicious but I didn’t get that thick caramelly gravy at the end. It was decided on the spot that we needed to document this homemade Chinese cured pork belly recipe for future generations. Welcome! No part of the content (digital photographs, recipes, articles, etc.) Clay pot rice is a well-known dish in Hong Kong and Guangdong in the winter months. Pour the mixture over the pork, making sure the meat is completely submerged. Add pork belly in Instant Pot (with the skin side up). After dishing out the cooked pork belly, bring the sauce to a second boil to thicken it, add sugar and other seasonings as desired.Food safety string is not required if you prefer to braise the whole slab of pork belly.Hence, skip the cutting part of the pork belly.You can use regular Shaoxing Wine for the Dongpo Pork recipe. In her own words: “Just marinate the pork in some light soy sauce, ginger, some wine, and a little bit of whiskey, and hang it by the window. In other words, this is one dish that is definitely worth the wait. Shut off the heat and allow to cool completely. Layer some newspaper over some plastic on the floor to catch any liquid that drips from the pork, and let it dry for 4-6 days until the outer layer is completely dry and the inside is still slightly soft when pressed. sugar. The first batch was quickly divided up and given out as gifts, and I had to promptly make another batch for ourselves. Then, lightly sprinkle salt over the pork belly skin. Filed Under: Chinese New Year, Chinese Recipes, Recipes Tagged With: Pork, Soy Sauce, does the time at the bottom mean 11 hours or 1 to 2hours? Factors such as brands purchased, natural variations in fresh ingredients, etc. You want to know how popular? To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. Thinking of hanging them from a wire rack in the mini refrigerator. I kept the window open during the day to let in fresh air. Then just toss a piece of this cured pork belly on top, close the lid and press START. The key discerning factor between Red-Cooked Pork and Dongpo Pork is undoubtedly the lengthier braising process, which increases the caramelization of the sugar to enhance the flavor, infuses the cooking wine into the meat longer for an even richer fragrance, and last but definitely not least, breaks down the fat further to give the pork that tender “melt-in-your-mouth” texture minus the greasiness. “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Thanks! Once the rice is done steaming, your pork belly will also be heated through. Slice up your lap yuk and mix it with your rice! Pork is most definitely not just “the other white meat” in China. Pork is most definitely not just “the other white meat” in China. will change the nutritional information in any recipe. Hi Victoria, you can refrigerate them to dry until the surface is hard but inside is somewhat soft. :). Arrange the pieces neatly in a shallow, rimmed dish. Bring the content to a boiling and then simmer for 20 minutes. Hi! And as a bonus for your patience, you can always “forget” to set your kitchen timer and wait for the tantalizing aroma to remind you of the mouth-watering concoction simmering on your stovetop. Cut the meat into 2 1/2-inch squares. (*Footnote 4) It was originally not in the plan to do this as a recipe post for the blog, knowing that it probably wouldn’t be as popular as our Milk Bread or Pork Fried Rice, but one night, I threw a piece of this cured pork belly into the rice cooker and cooked it together with the rice, and Sarah and Kaitlin demolished the entire thing! This variety of spare ribs is grouped as one of the most common items of siu mei, or Cantonese roasted meat dishes. Use kitchen string and a bamboo skewer to thread the string through the fat in the pork belly. Like prosciutto or bresola for example. After 6 nights, it was dry but the fats were soft not firm. Once the rice is done steaming, your pork belly will also be heated through. Does this make the pork belly ooze out a lot of fat? Lower the heat to medium-low, at a gentle simmering level, cover the pot and braise pork for 30 minutes. Along with some blanched choy sum, you got yourself a perfect comforting meal that’s over the top. You might just get a dish named after you! But our instructions are thankfully a little more detailed! We had to shoo her away from the delicious smell of cured pork belly quite a few times! Cover tightly and refrigerate for 3 full days, flipping the pork belly once each day to ensure the sauce penetrates the meat evenly. The process should only take a few minutes. She is right…it is pretty simple. Rasa Malaysia © 2002–2021 Bee Interactive Corp. Hi Ming, I have not tried it and I still need to look into it. Dongpo Pork is an iconic feature of Hangzhou (杭州) cuisine and can be attributed to Su Shi (苏轼) a.k.a Su Dongpo (苏东坡), a scholar and court official during the Song Dynasty (宋朝), renowned today for his brilliance in poetry, calligraphy, and writings in Chinese literary history. Add the pork belly and boil for 5 minutes. Thanks! Notify me of followup comments via e-mail. This recipe is only 376 calories per serving. Made lap ngap :) used a maker’s mark whiskey, salt, hsiaoxing wine, and soy sauce for marinade, then hung it out for 5 nights + another 5 in the fridge before moving it to the freezer. I just whipped up two batches, and I couldn’t believe how good it was! clay pot, dutch oven or stainless steel pot, 3 stalks scallions, cut into 3-inch (6 cm) lengths, 2-3 tablespoons low sodium soy sauce or 1-2 tablespoons regular soy sauce, 1 oz. The thinly sliced pork belly — also available in beef — is cooked in a garlicky soy sauce with large chunks of jalapenos. Hi, I am anxious to try your recipe however, I do not want to dry the pork bellies outside or in the basement. It’s a Cantonese classic that defines every dim sum experience, along with favorites like Ham Sui Gok, Century Egg and Pork Congee, Braised Beef Honeycomb Tripe, Chinese Broccoli (Gai Lan) with Oyster Sauce, Liu Sha Bao and Mango Pancakes. The window is screened and we close off the room to keep out houses flies and any other critters out. Both meats + 2 different types of lapcheong made it to my claypot for lap mei fan. Arrange the pieces neatly in a shallow, rimmed dish. Good luck. I came across this reference to Dong Po Rou in Chinese Gastronomy, by Hsiang Ju Lin and Tsuifeng Lin, published in 1969: “The square of fat [Tungpo pork] is regarded with much passion, tenderness, and expectation . Wanting to do it again since we’re stuck in a snowstorm and my pork belly is reaching its date… but I don’t have star anise! It’s an amazing world … at least sometimes. Rasa Malaysia contains affiliate links and sponsored posts. *Note: If your pork belly is too long to fit into your Instant Pot, cut it in half, then place them side by side in Instant Pot (as shown in the photo below). When it has completely dried, how long will it keep in the refrigerator or should I freeze it? Place the pot over medium heat, and bring the mixture to a simmer, stirring to dissolve the sugar. The air should be very cool and circulated. Lots of love! Save my name, email, and website in this browser for the next time I comment. This site uses Akismet to reduce spam. Terri Peters We let our pork belly braise for 20 minutes, added the eggs back in, and let it all mingle a little longer. The pork should be as dry as possible. It’s so popular that many restaurants start making them before customers actually walk in the door. Hi I tried it out, LOVED it. Pour the mixture over the pork, making sure the meat is completely submerged. Judy is the mom of The Woks of Life family. Mix in rock sugar, pork pieces, skin side down and cook for 5 minutes. Side note: Barley could barely contain herself while we were taking photos for this post. I have made this recipe once by following it to the letter and letting it sit inside the cold grill during winter– it turned out great! or this site may be reproduced without prior written permission. Chinese pork buns; Tacos; Cantonese roast pork belly; Chinese scallion pancakes: Braised Pork Belly: This long and slow cooking process melts the fat and creates a tender final product. Discard water, remove pork from pot, rinse and pat dry. The most popular cooking methods in Cantonese cuisine are steaming, stir-frying and roasting. I used our basement, which has optimal temperature and humidity levels (you want the temperature to remain around 50-55 degrees F, and the relative humidity should be around 65%. For the longest time, the only person in the family that made this cured pork belly was Bill’s grandmother, who is 95 years old and still lives in Chinatown. :( can I still make this recipe without it? I used our basement, which has optimal temperature and humidity levels (you want the temperature to remain around 50-55 degrees F, and the relative humidity should be around 65%. In Chinese cuisine, pork spare ribs are generally first cut into 7-to-10-centimetre (3 to 4 in) sections, then may be fried, steamed, or braised..

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