Long-stewed Claypot Pork Belly

Long-stewed Claypot Pork Belly Recipe - Authentic Chinese Cuisine

Region / culture: China | Preparation time: 40 minutes | Cooking time: 1.5 hour | Servings: 6

Introduction

Long-stewed Claypot Pork Belly is a traditional Chinese dish that is rich in flavor and perfect for a comforting meal. This recipe combines tender pork belly with a variety of savory ingredients to create a delicious and hearty stew.

History

This recipe has been passed down through generations in Chinese households, with each family adding their own unique twist to the dish. The slow cooking process allows the flavors to meld together, creating a dish that is both flavorful and comforting.

Ingredients

15 large dried Chinese mushrooms
4-6 sticks of dried bean curd
2.5 lb (1.13 kg) pork belly or beef brisket
2 tbsp peanut oil
6.5 inches thick ginger slices (preferably young fragrant ginger)
5 garlic cloves, peeled and crushed
0.25 cup bamboo shoots, sliced 0.25 inch thick
10 fresh or canned water chestnuts, or 8 arrowroot
4 tbsp bean sauce (whole bean preferred, but crushed is fine too)
4 tbsp oyster sauce
3 tbsp sugar
2 slices each of lemon and orange peel
3 tbsp rice wine or dry sherry
5 tbsp soy sauce (if you have light and dark sauces, use 2 of the former and 3 of the latter)
optional: a bunch of Chinese greens

How to prepare

Soak the mushrooms in warm water until they become soft, which should take about 20 minutes.
Squeeze out the excess water and discard the woody stems.
Strain the mushroom water into a measuring cup and add plain water until it reaches a total of 4 cups.
Soak the bean curd sticks in hot water until they become soft, then drain and set them aside.
Cut the pork belly or beef brisket into bite-size chunks, then blanch them in boiling water for 20 minutes. Drain and set aside.
Heat a cooking vessel and add peanut oil, ginger, and garlic. Stir-fry for 30 seconds.
Add bamboo shoots, water chestnuts (or arrowroot), mushrooms, citrus peels, and bean curd sticks.
Stir-fry for a minute.
Add the rest of the ingredients and bring the mixture to a boil.
Add the blanched meat, bring it back to a boil, and then simmer it for at least 1.5 hours, partially covered, until the meat becomes very tender. Occasionally skim the surface for excess fat, if desired.
If using greens, lay them on top of the stew, bring it to a steady simmer, and replace the cover.
Steam the greens until they become tender, and then serve them on the side. Alternatively, you can serve the stew ladled over a bed of greens.

Variations

You can add different vegetables such as bell peppers, carrots, or snow peas to add more color and flavor to the dish.
You can also use chicken or tofu instead of pork belly for a lighter option.

Cooking Tips & Tricks

Soaking the mushrooms and bean curd sticks in hot water before cooking will help them become soft and tender.

- Blanching the meat before adding it to the stew helps to remove any excess fat and impurities.

- Skimming the surface of the stew for excess fat during cooking will help to create a cleaner and more flavorful dish.

Serving Suggestions

This dish is best served hot over steamed rice or noodles. You can also serve it with a side of steamed vegetables for a complete meal.

Cooking Techniques

The key to this dish is the slow cooking process, which allows the flavors to meld together and the meat to become tender. Be sure to simmer the stew for at least 1.5 hours for the best results.

Ingredient Substitutions

If you can't find Chinese mushrooms, you can use shiitake mushrooms as a substitute. You can also use chicken or tofu instead of pork belly for a lighter option.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits, making it even more delicious.

Presentation Ideas

Serve this dish in a claypot for an authentic touch, or in a large bowl with a garnish of fresh herbs on top. You can also serve it family-style with a side of steamed rice.

Pairing Recommendations

This dish pairs well with a light and refreshing beer or a glass of white wine. You can also serve it with a cup of hot tea for a comforting meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pot on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of this dish contains approximately 400 calories, making it a satisfying and filling meal.

Carbohydrates

This dish is low in carbohydrates, making it a great option for those looking to reduce their carb intake.

Fats

The pork belly in this dish is high in fat, but the slow cooking process helps to render out some of the fat, making it a bit healthier.

Proteins

The beef brisket in this dish is a good source of protein, which is essential for muscle growth and repair.

Vitamins and minerals

This dish is rich in vitamins and minerals from the variety of ingredients used, including mushrooms, bamboo shoots, and citrus peels.

Alergens

This dish contains soy and oyster sauce, which may be allergens for some individuals. Be sure to check for any allergies before serving.

Summary

Overall, this dish is a balanced meal that is rich in flavor and nutrients. It is a great option for a comforting and satisfying meal.

Summary

Long-stewed Claypot Pork Belly is a delicious and comforting dish that is perfect for a cozy meal at home. With a rich and flavorful broth, tender meat, and a variety of savory ingredients, this dish is sure to become a family favorite.

How did I get this recipe?

It feels like just yesterday when I stumbled upon this recipe for Long-stewed Claypot Pork Belly. The aroma of the sizzling pork belly mixed with the rich flavors of soy sauce and aromatic spices filled my kitchen, transporting me back to my childhood.

I learned this recipe many years ago from my dear friend Mei Ling, who was a master in the kitchen. She had a talent for creating mouth-watering dishes that always left me craving for more. One day, she invited me over for dinner and served me this delicious pork belly dish that I had never tasted before. The tender meat melted in my mouth, and the savory sauce had a perfect balance of sweetness and saltiness.

I knew I had to learn how to make this dish, so I asked Mei Ling to teach me her secret recipe. She was more than happy to share her culinary wisdom with me, and we spent the entire afternoon in her cozy kitchen, chopping, stir-frying, and simmering the ingredients until they transformed into a heavenly dish that I will never forget.

Mei Ling explained to me that the key to making the perfect Long-stewed Claypot Pork Belly lies in the patience and care you put into the dish. The pork belly needs to be marinated for hours in a mixture of soy sauce, garlic, ginger, and Chinese five-spice powder to ensure that every bite is bursting with flavor. The slow cooking process in a claypot allows the meat to become tender and juicy while absorbing all the delicious flavors of the sauce.

As I watched Mei Ling work her magic in the kitchen, I couldn't help but feel a sense of nostalgia for my own grandmother, who had also been a master in the kitchen. She had taught me the art of cooking from a young age, passing down her cherished recipes and culinary secrets with love and care. I remembered the hours we spent together in her kitchen, kneading dough for dumplings, rolling out noodles, and simmering pots of fragrant broth on the stove.

My grandmother's cooking was simple yet comforting, and it had a way of bringing our family together around the dinner table. Her recipes were a reflection of her life experiences, gathered from generations of women who had cooked before her. I cherished the memories of those moments spent in the kitchen, learning from her and absorbing the wisdom that she had to offer.

As Mei Ling and I sat down to enjoy the fruits of our labor, the aroma of the Long-stewed Claypot Pork Belly filled the room, bringing back memories of my grandmother's cooking. The tender pork belly melted in my mouth, and the savory sauce reminded me of the flavors of my childhood. Mei Ling smiled as she watched me savor each bite, knowing that she had passed on her culinary legacy to me.

I have since made this recipe countless times for my family and friends, always with a heart full of gratitude for the women who have inspired me in the kitchen. Each time I prepare the Long-stewed Claypot Pork Belly, I am reminded of the lessons I have learned from Mei Ling and my grandmother – the importance of patience, love, and tradition in cooking.

As I sit here, savoring the last bite of the delicious pork belly, I can't help but feel grateful for the culinary journey that has brought me to this moment. The flavors of the dish linger on my palate, a reminder of the women who have shaped me into the cook that I am today. I know that their spirits live on in every dish that I prepare, passing down the recipes and traditions that have been handed down to me with love and care.