Gold and Silver Steamed Pork

Name: Gold and Silver Steamed Pork
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Ingredients: 250 g Pork belly (skin-on, fatty and lean, cooked whole); 200 g Tofu (cut into 4 cm long, 2 cm thick rectangular strips); 100 g Spinach (washed clean, cut into segments); 50 g Chili paste (to coat the pork skin and for seasoning); 25 g Vinegar; 250 g Soybean oil (for frying the pork and tofu; 250 g prepared, 25 g actually used); 3 g Fine salt; 2 g MSG; 10 g Ginger juice; 15 g Cooking wine; 10 g Sugar; 250 ml Chicken broth; 25 g Hawthorn jam; 5 g Starch (for a water slurry to thicken)

This traditional Korean dish features pork belly and tofu as its primary ingredients. Prepared via frying and steaming, it is turned out onto a serving plate, boasting a vivid red-and-yellow dual tone, balanced meat and vegetarian flavors, and a rich, fatty yet non-greasy texture.

1h 40m

Easy

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Ingredients

Pork belly (skin-on, fatty and lean, cooked whole) 250 g

Tofu (cut into 4 cm long, 2 cm thick rectangular strips) 200 g

Spinach (washed clean, cut into segments) 100 g

Chili paste (to coat the pork skin and for seasoning) 50 g

Vinegar 25 g

Soybean oil (for frying the pork and tofu; 250 g prepared, 25 g actually used) 250 g

Fine salt 3 g

MSG 2 g

Ginger juice 10 g

Cooking wine 15 g

Sugar 10 g

Chicken broth 250 ml

Hawthorn jam 25 g

Starch (for a water slurry to thicken) 5 g

Instructions

Boil the pork and cut the tofu

Place the skin-on fatty and lean pork belly into a pot of plain water and boil it whole until cooked through. Remove it and spread the chili paste evenly over the pork skin. Cut the tofu into 4 cm long, 2 cm thick rectangular strips and set aside.

Fry the pork and fry the tofu

Let the pork cool down, then transfer it to a deep fryer. Heat peanut oil to about 150°C (medium-hot) and fry the pork for about two minutes until it turns a deep reddish-brown color. Remove and drain the oil. Place the tofu strips into the fryer and fry them until they are golden yellow and cooked through.

Arrange in bowl and steam

Cut the pork into rectangular strips the same size as the tofu slices. In a large bowl, arrange them in alternating layers (one slice of tofu, one slice of pork) with the pork skin side facing down. Add the chili paste, fine salt, vinegar, sugar, MSG, cooking wine, ginger juice, and a little water. Steam in a steamer until fully cooked and set aside.

Plate the dish

Wash the spinach thoroughly and cut it into segments. Blanch the spinach in boiling water inside the meat bowl, then invert the bowl to release the pork and tofu onto a deep serving plate.

Pour the sauce

In a wok, combine the chicken broth, hawthorn jam, and sugar and bring to a boil. Stir in the starch slurry and bring back to a boil. Pour the sauce over the inverted pork and serve immediately.