Cuisines

Tuesday, August 11, 2020

Hong Siu Yuk – Shanghainese Braised Pork Belly

Hong Siu Yuk
Hong Siu Yuk with noodles

Due to Melbourne's Stage 4 lockdown restrictions, only 1 person per household can go shopping. Honestly, I had a mini-meltdown because only MrT can go since he drives. I looove to grocery shop and always pick up stuff that's not necessarily on the shopping list (I'm constantly making shopping list). 

I armed MrT with a detailed grocery list (including meats from butcher, deli special, green leafy veg. hahaha) and just hoped for the best.

He came back with a slab of pork belly and knew I would make something delicious out of it. I figured we might as well try a different dish to our go toes Taiwanese LouRouFan or Crispy Roast Pork.

I scoured the internet for Hong Siu Yuk, a Shanghainese braised pork belly dish where the pork just melts in your mouth.

Here's what I did after combining a few Chinese youtube videos.

Ingredients

  • pork belly slab (mine was maybe 400g)
  • 3 cloves of smashed garlic 
  • 1 small knob of sliced ginger (half a thumb)
  • 3 spring onions, sectioned
  • 1 tsp Sichuan peppers
  • 2 Star anise
  • 1 tsp Cloves
  • 1/2 Cinnamon stick
  • 1 tbsp Sugar: rock/palm/raw sugar (i used palm)
  • 1/2 cup Chinese Cooking Wine
  • 1 tbsp Chinese Black Winegar
  • 2 tbsp Light Soya Sauce
  • 1 tbsp Dark Soya Sauce (i used kepjap manis)
  • Oil
  • Salt and pepper
Directions:

Blanching pork belly

  • In a large heavy-based pan, add boiling hot water and whole pork belly slab
  • Blanch pork belly for 5–10 mins to remove impurities and a bit of the fatty oiliness
  • Remove from pan, rinse off and cut into big cubes

    Prepare the vegetables

  • Add oil back to the clean pan on medium heat


    Have the dry seasoning ready


  • Add the dry seasoning to the hot oil and fry for a little bit
  • Add the vegetables to the pan

    Fry vegetables and dry seasoning for a bit

  • Add the cubed pork to the pan and brown on all sides

    Let it fry a bit on each side before flipping them


    Have the seasoning ready


    Add seasoning and sugar, top with a bit of water

  • Cover and slowly simmer 

    Check it occasionally and stir to make sure it's not sticking to the bottom

  • Cook it covered for about an hour or 90 mins, depending how hungry you are and how much you can resist the delicious smell wafting through the kitchen. 
  • Season with salt and pepper to taste
  • The pork will be so so soft and melt in your mouth.
  • I quickly blanched rice noodles in hot water and add the noodles to the pan, coating each strand of noodles in the reduced sauce
  • In another pan, add some chopped garlic to peanut oil and saute some spinach
  • Or you can serve this with jasmine rice.
  • Hope you enjoy this!

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