Braised Pork with Salted Cucumber Skin
A rustic, comforting dish featuring tender pork belly simmered with rehydrated salted cucumber skins. The salty, crunchy skin pairs perfectly with the rich, savory meat.
Story
This dish utilizes salted cucumber skins, a traditional preserved ingredient often brought from hometowns in China. After a long soak to remove excess salt, the skins are braised with pork until tender, creating a unique balance of textures and flavors.
Ingredients
Pork belly
500g
Dried salted cucumber skin
200g
Ginger
3 slices
Garlic
2 cloves
Scallion
1 stalk
Light soy sauce
1 tbsp
Dark soy sauce
1 tsp
Cooking wine
1 tbsp
Sugar
1.5 tsp
Instructions
1
Rehydrate the cucumber skins
Rinse the dried salted cucumber skins to remove surface salt. Submerge them in a large bowl of cold water and let soak for at least 2 hours. Change the water once if you prefer them less salty.
2
Prep the meat and aromatics
Cut the pork belly into bite-sized chunks. Peel the ginger and slice it. Crush the garlic cloves and cut the scallion into sections. Once the cucumber skins are rehydrated, squeeze out excess water and chop them into rough pieces.
3
Sear the pork
Heat a wok or deep pan over medium heat. Add a splash of oil and sear the pork chunks until golden brown on the edges. Add the ginger, garlic, and scallions, stirring until fragrant.
4
Braise the dish
Pour in the cooking wine, soy sauces, and sugar. Add the chopped cucumber skins and enough water to just cover the ingredients. Bring to a boil, then reduce heat to low. Cover and simmer for about 1 hour, or until the pork is fork-tender.
5
Finish and serve
Remove the lid and turn up the heat slightly to reduce the sauce until it is glossy and thick. Taste and adjust seasoning if necessary. Serve hot with steamed rice.
