Pork belly, as a classic dish in Chinese cuisine, has always been loved by diners for its unique taste and nutritional value. The white-cut pork belly is a unique method in the cooking of pork belly, which makes people have an endless aftertaste with its original, delicate and tender taste. Here are the steps to make white-cut pork belly for your reference:
Ingredients required: 1 fresh pork belly.
3-4 slices of ginger.
1 green onion. 1 tablespoon of cooking wine.
Salt to taste. Ground white pepper to taste.
Appropriate amount of sesame oil. 1 tablespoon minced ginger.
1 tablespoon minced garlic.
Coriander to taste. Chili oil to taste.
Steps: Prepare the pork belly: rinse the pork belly and soak it in cold water for 15 minutes to remove blood and impurities. Then rinse again and cut into evenly sized pieces.
Blanching: Add water to the pot, add ginger slices, green onions and cooking wine, put in the pork belly pieces after boiling, cook until the pork belly changes color, then remove and rinse with cold water.
Stew: Put the pork belly in a pot, add enough water (about not over the pork belly), add ginger slices, green onions, and an appropriate amount of salt and white pepper. Bring to a boil over high heat, reduce the heat to low and simmer for about 40 minutes until the pork belly is cooked through.
Remove the stewed pork belly and let it cool.
Cut pork belly: Remove the soaked pork belly and cut it into thin slices.
Seasoning: Put the sliced pork belly into a bowl, add minced ginger, minced garlic, coriander, chili oil and an appropriate amount of salt and white pepper, and mix well.
Serve: Put the mixed white pork belly on a plate and enjoy.
The texture of the pork belly is delicate and tender, and when you bite into it, you can feel the rich juice contained in the meat of the pork belly. The pork belly is cooked just right, neither too stiff nor too soft, but maintains just the right amount of flexibility, allowing people to feel the elasticity of the pork belly and the deliciousness of the meat when chewing.