Tiger Skin Comb Pork

Name: Tiger Skin Comb Pork
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Ingredients: 500 g Pork belly rib meat; 250 g Leafy greens; 15 g Fine white sugar; 2 g Fine salt; 40 g Soy sauce; 2 g MSG; 10 g Shaoxing wine; 1 slice Ginger; 15 g Tea leaves (for smoking); 1 Scallion segment; 10 Sichuan peppercorns; 20 g Cooked lard; 500 g (about 25 g consumed) Peanut oil (for frying); 10 g Wet cornstarch (for thickening); 5 g Caramel color (to brush on pork skin)

A traditional Jiangsu dish: pork belly is boiled, then deep-fried until a crinkled tiger-skin pattern forms, sliced and steamed until tender—rich but not greasy.

2h 30m

Easy

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Ingredients

Pork belly rib meat 500 g

Leafy greens 250 g

Fine white sugar 15 g

Fine salt 2 g

Soy sauce 40 g

MSG 2 g

Shaoxing wine 10 g

Ginger 1 slice

Tea leaves (for smoking) 15 g

Scallion segment 1

Sichuan peppercorns 10

Cooked lard 20 g

Peanut oil (for frying) 500 g (about 25 g consumed)

Wet cornstarch (for thickening) 10 g

Caramel color (to brush on pork skin) 5 g

Instructions

Boil, color, and fry the pork

Scrape off the hair and oily residue from the skin of the pork belly rib meat. Place it in a pot and simmer until about six-tenths done, then remove. While still hot, brush a layer of caramel color evenly over the pork skin. Heat a wok over high heat, add the peanut oil and heat to about 80% hot. Place the rib meat in the oil with the skin facing down, cover the wok, and fry until the skin wrinkles and resembles tiger skin. Lift the meat out with a slotted spoon, let it cool completely, then use a knife to cut it into slices about 10 cm long and 1 cm thick.

Steam the pork

Place the Sichuan peppercorns on a cutting board, lay a slice of ginger over them, and gently pound with a knife so the peppercorns embed into the ginger slice. Put the pepper-studded ginger, ginger slices, and scallion segment into a bowl. Arrange the pork slices neatly on top in a comb shape. Add 25 g of soy sauce, 10 g of fine white sugar, and 10 g of Shaoxing wine. Place the bowl in a steamer and steam until fully cooked, then remove.

Sauté greens as a base

Heat a wok over high heat, add 10 g of cooked lard, toss in the leafy greens, season with fine salt, fine white sugar, and MSG, and stir-fry until just cooked. Place the sautéed greens into the bowl on top of the pork.

Reduce the sauce and pour over

Pour the steaming juices from the pork bowl into a wok. Invert the pork slices together with the greens onto a serving plate in the center. Remove the ginger, scallion, and Sichuan peppercorns. Return the wok to the heat, add 50 g of chicken broth, 15 g of soy sauce, and 2.5 g of fine white sugar. Thicken with the wet cornstarch to make a glossy sauce, then pour it over the pork. Serve immediately.