The Ultimate Guide to Homemade Steamed Pork Belly215

Steamed pork belly, also known as "mai cai kou rou," is a beloved Cantonese dish characterized by its tender, melt-in-your-mouth texture and mouthwatering flavors. While it may seem daunting to recreate this delicacy at home, it is surprisingly achievable with the right ingredients and a few simple steps.

Ingredients:* 1 lb (450g) pork belly, skin-on
* 1 cup (240ml) light soy sauce
* 1/4 cup (60ml) dark soy sauce
* 2 tbsp (30ml) Shaoxing wine
* 2 tbsp (30ml) fermented bean paste
* 2 tbsp (30ml) granulated sugar
* 1 tbsp (15ml) honey
* 2 green onions, chopped
* 1 ginger slice, chopped
* 2 star anise
* 2 bay leaves

Instructions:

1. Prepare the Pork Belly

* Use a sharp knife to score the skin of the pork belly in a crisscross pattern, being careful not to cut into the meat.
* In a large bowl, combine the light soy sauce, dark soy sauce, Shaoxing wine, fermented bean paste, sugar, and honey. Stir until all ingredients are well combined.

2. Marinate the Pork Belly

* Place the pork belly in the marinade and ensure it is fully covered. Refrigerate for at least 2 hours, preferably overnight.

3. Steam the Pork Belly

* Line a steamer with parchment paper or banana leaves to prevent the pork belly from sticking.
* Place the pork belly in the steamer, skin side up.
* Bring a large pot of water to a boil and place the steamer on top.
* Reduce the heat to low and steam the pork belly for 1 hour and 30 minutes to 2 hours, or until the meat is tender and pulls apart easily.

4. Prepare the Sauce

* While the pork belly is steaming, prepare the sauce. In a small saucepan, combine 1 cup (240ml) of the marinade, 1/2 cup (120ml) of chicken broth, green onions, ginger, star anise, and bay leaves.
* Bring to a simmer and reduce for 15-20 minutes, or until thickened.

5. Grill the Pork Belly

* Once the pork belly is tender, remove it from the steamer and let it cool slightly.
* Preheat a grill or grill pan over high heat.
* Place the pork belly skin side down on the grill and cook until the skin is golden brown and crispy.

6. Serve

* Slice the pork belly into 1/2-inch thick slices and arrange on a serving platter.
* Pour the prepared sauce over the pork belly.
* Garnish with chopped green onions and enjoy!

Tips:* For the best flavor, use pork belly with a good amount of fat.
* Do not overmarinate the pork belly, as this can make it tough.
* If you don't have a steamer, you can use a bamboo steamer or a metal colander placed over a pot of boiling water.
* The cooking time may vary depending on the thickness of the pork belly.
* If the sauce becomes too thick, you can add a little bit of chicken broth to thin it out.
* Serve the pork belly with steamed rice, vegetables, or noodles.

2025-02-22

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