How to Make Steamed Pork Belly: A Step-by-Step Culinary Guide129

Steamed pork belly, a classic Cantonese dish, tantalizes taste buds with its melt-in-your-mouth tenderness and savory richness. This culinary masterpiece, often adorned with vibrant fermented red bean curd, embodies the culinary heritage of southern China.

Ingredients:* 2 pounds pork belly, skin on
* 1 tablespoon salt
* 1 tablespoon five-spice powder
* 1 tablespoon dark soy sauce
* 1 tablespoon light soy sauce
* 1 tablespoon honey
* 1 tablespoon Shaoxing wine (Chinese rice wine)

Instructions:

1. Prepare the Pork Belly:

* Remove the pork belly from the refrigerator and let it come to room temperature for 30 minutes.
* Pat the pork belly dry with paper towels to remove excess moisture.
* Score the skin deeply with a sharp knife, making crisscross patterns about 1/4 inch apart.

2. Season and Marinate:

* In a large bowl, combine the salt, five-spice powder, dark soy sauce, light soy sauce, honey, and Shaoxing wine.
* Rub the marinade thoroughly into the pork belly, ensuring it covers the skin and meat.
* Cover the bowl with plastic wrap and refrigerate for at least 6 hours, or ideally overnight.

3. Prepare the Steamer:

* Place a steamer basket into a large pot filled with 2 inches of water.
* Bring the water to a boil.

4. Steam the Pork Belly:

* Remove the marinated pork belly from the refrigerator.
* Place the pork belly on the steamer basket, skin side up.
* Cover the pot and steam for 45-60 minutes, or until the meat is tender and the skin is blistered and crispy.

5. Roast the Pork Belly (Optional):

* Preheat your oven to 400°F (200°C).
* Transfer the steamed pork belly to a baking sheet lined with parchment paper.
* Roast for 20-30 minutes, or until the skin becomes golden brown and crackling.

6. Glaze the Pork Belly:

* In a small saucepan, combine equal parts honey and hoisin sauce.
* Bring the glaze to a simmer over medium heat.
* Brush the glaze over the pork belly skin.
* Return the pork belly to the oven for 5-10 minutes, or until the glaze is caramelized.

7. Serve and Garnish:

* Remove the pork belly from the oven and let it rest for 10 minutes before slicing.
* Cut the pork belly into thin slices and arrange them on a serving platter.
* Garnish with chopped scallions, cilantro, or fermented red bean curd.

Tips:* For extra crispy skin, allow the pork belly to air-dry uncovered in the refrigerator for 30 minutes before steaming.
* Check the pork belly regularly during steaming to ensure it doesn't overcook.
* If you don't have a steamer, you can also slow-cook the pork belly in a covered Dutch oven with 1 cup of water for 4-6 hours, or until tender.
* The pork belly can be enjoyed on its own or served with rice, noodles, or vegetables.

2025-01-25

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