Tiger Skin Pork
Tiger Skin Pork (Beijing Cuisine)
This recipe uses skin-on pork belly that is first roasted, then its skin is scraped and cross-scored. The meat is braised and steamed together with pickled mustard green stems, yielding a glossy, melt-in-your-mouth dish with a rich, mellow aroma.
Ingredients
pork belly with hair
1 kg
pickled mustard green stems (remove root and tip, cut into 2cm long segments, wash and fry until crispy)
50 g
vegetable oil (actual consumption approx 100g)
1 kg
cooking wine
20 g
white sugar
150 g
salt
50 g
soy sauce
20 g
scallion (cut into 3cm long segments)
20 g
ginger (crushed)
20 g
star anise
2
water
to taste
Instructions
1
Step 1
Roast the pork over an open flame until the hair turns yellow, soak in warm water until soft, scrape off the yellow charred skin and any dirt, then pat dry. Next, cut a crosshatch (tiger stripe) pattern into the skin, then rinse with clean water and set aside.
2
Step 2
Crush the ginger, cut the scallion into 3cm long segments. Trim the root and tip from the pickled mustard green stems, cut into 2cm long pieces, rinse with cold water, let air dry slightly, then deep fry until crispy and set aside.
3
Step 3
Add water to a pot and bring to a rolling boil over high heat. Add soy sauce, cooking wine, star anise, white sugar, scallion, ginger, and salt, then add the pork (skin side up). Once the broth boils again, skim off any foam. Simmer over low heat until the pork is 30-40% cooked, then flip the pork and continue simmering. When the pork is 80-90% cooked, remove it and place skin side down in a bowl, pour the cooking broth over it, add the reserved pickled mustard green stems, then steam over high heat for 15-20 minutes. After that, flip the pork skin side up onto a serving plate, pour the remaining broth into a wok, simmer until thickened, then pour over the pork to serve.
