Braised Pork Strips
Korean-style pork dish: pork belly is first boiled, then fried, and finally steamed until tender, served with a green pea and carrot sauce.
Ingredients
pork belly block
600 g
green peas
25 g
carrot (washed and diced)
15 g
soybean paste
175 g
salt
5 g
sugar
15 g
cooking wine
25 g
dried red chili (stem removed, julienned)
15 g
ground sesame
10 g
MSG
2 g
scallion (peeled and julienned)
25 g
ginger (peeled and julienned)
15 g
soybean oil
60 g
sesame oil (100 g for frying the meat, 50 g for stir-frying the vegetables)
150 g
chicken broth
250 ml
cornstarch slurry
20 g
Instructions
1
Prepare ingredients
Peel and julienne the scallion, peel and julienne the ginger, remove the stems from the dried chilies and julienne, wash the carrots and dice into small cubes.
2
Boil and cut pork
Scrape the pork belly skin clean of any hair and dirt, wash it, and put it in a cooking pot. Boil for 15 minutes, then remove and soak in cold water to remove blood and impurities. Cut into strips 12 cm long and 2 cm wide.
3
Braise for color
Heat a wok with soybean oil. When the oil is about 50% hot, add the soybean paste and a little chicken broth, add the pork strips, and braise until colored. Remove.
4
Fry and steam until tender
Heat a clean wok with 100 g of sesame oil. When the oil reaches about 90% hot, add the pork strips and fry until the skin bubbles. Remove and arrange neatly in a bowl skin-side down, add a little of the soybean paste sauce, place in a steamer, and steam until tender. Take out.
5
Stir-fry the topping
Heat a wok with 50 g of sesame oil. When about 30% hot, add the chili strips, scallion strips, and ginger strips and stir-fry until fragrant. Add the carrot and green peas.
6
Plating
Turn the steamed pork strips out onto a plate, pour over the stir-fried vegetables and sauce, sprinkle with ground sesame, and serve.
