Jarred Pork

Name: Jarred Pork
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Ingredients: 1500 g Pork belly (with skin); 15 g Soybean oil; 100 g Shaoxing wine; 25 g Scallion (cut into 3 cm segments); 25 g Garlic (sliced); 1 Dried chili (washed, stems removed, julienned); 6 g Ground white pepper; 20 g Sesame seeds (roasted); 10 g Soy sauce; 5 g MSG; 25 g Sugar; 500 ml Clear broth; 15 g Ginger (sliced); 10 g Ginger (minced); to taste Salt

A Korean-style steamed pork dish in which pork belly is first charred on the skin side, then braised and steamed until tender and falling apart.

1h 35m

Easy

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Ingredients

Pork belly (with skin) 1500 g

Soybean oil 15 g

Shaoxing wine 100 g

Scallion (cut into 3 cm segments) 25 g

Garlic (sliced) 25 g

Dried chili (washed, stems removed, julienned) 1

Ground white pepper 6 g

Sesame seeds (roasted) 20 g

Soy sauce 10 g

MSG 5 g

Sugar 25 g

Clear broth 500 ml

Ginger (sliced) 15 g

Ginger (minced) 10 g

Salt to taste

Instructions

Prepare the pork skin

Hold the pork belly with iron chopsticks, char the skin over an open flame until blistered, then soak in a basin of warm water. Scrape off any hair and black ash with a knife, rinse clean, blanch in a pot of boiling water to remove the blood foam, and cut into 8 cm cubes.

Prepare the aromatics

Peel the scallion and cut into 3 cm segments. Peel the ginger, slice 15 g, and mince a separate 10 g. Wash the dried chilies, remove the stems, and julienne them.

Braise the pork

Heat a wok over high heat and add the soybean oil. When the oil reaches medium-hot, add the scallion segments, ginger slices, and julienned dried chilies, then pour in the clear broth, soy sauce, sugar, garlic slices, Shaoxing wine, salt, and MSG, and add the pork cubes. Bring to a boil and simmer, covered, for 5 minutes.

Steam in jars

Divide the braised pork and broth among small jars, seal the openings, and steam in a steamer for 1 hour until the pork is very tender. Remove from the steamer.