.png)
Chinese lard
1
Chinese-style pork belly is not just a dish; it's a true culinary journey to the very heart of China. Thanks to the combination of honey simmering with Eastern spices, the meat becomes incredibly tender and juicy.
Caramelized sugar adds a deep rich color and exquisite aroma to the dish, immediately setting a gastronomic Asian mood.
The secret ingredient is attention to detail: using soy sauce, wine, and ginger creates a unique flavor balance that allows the food to melt in your mouth.
Variations
- You can add sweet chili sauce for extra spiciness.
- You can finish cooking on steam to add tenderness.
- Use Shaoxing wine for a more authentic taste.
Secrets of tenderness and taste
- Cook on medium heat under a lid to let the meat slowly simmer.
- Turn the meat halfway through cooking for even preparation.
- Additional 30-40 minutes of simmering on the skin side will add tenderness.
Ingredient tips
- Ginger does not need to be peeled; simply slice it into large pieces.
- Slice green onions into large strips; they add aroma and can be removed before serving.
- Cut garlic large enough so it won't fall apart.
Culinary nuances
- The meat should be covered with sauce during simmering.
- The sauce will bubble appetizingly, which is normal.
- The finished dish has a beautiful caramel-brown color.
Ingredients for the recipe
Ingredients
Chilled Pork Brisket
1 kg
ATA Cane Brown Pressed Sugar 500g
2 tbsp
Bonsai Classic Soy Sauce 500ml
100 ml
Fontbreuil Bordeaux Superieur Red Dry Wine 14% 0.75l
100 ml
Ginger
50 g
Young Garlic
6 cloves
Green Onion Bunch 50g
50g
Preparation steps
01
Meat preparation — Cut the pork belly into 1.5–3 cm pieces. Remove excess hairs if necessary.
02
Карамелизация сахара — Разогрейте сковороду на максимальном огне, добавьте масло и сахар, перемешивайте до растворения сахара.
03
Searing meat — Place meat pieces in the caramel and sear on all sides until deep brown.
04
Preparing aromatics — Cut ginger into large pieces, garlic into cubes, and green onion into strips.
05
Creating the flavor base — Layer green onion, garlic, ginger, chili, star anise, and cinnamon at the bottom of the pot.
06
Placing meat and adding liquid — Place seared meat skin-side up, pour in wine and soy sauce, add water to cover halfway or fully.
Where to order ingredients
Select the required ingredients in one of the stores
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
