Skip to main content

Steamed Pork Belly with Shrimp Paste ~ 蝦醬蒸五花腩

 

This is an extremely delicious dish to go with white rice or even plain porridge.  You don't have to add in big spoonfuls of shrimp paste for it is salty but some sugar is needed to enhance the taste.  Adding in Shaoxing wine will definitely bring the taste up to the next level.  You'll definitely need more rice to go with this dish..... trust me!



Steamed Pork Belly with Shrimp Paste  ~   蝦醬蒸五花腩

Ingredients

  • 300 gm pork belly, cut thinly (with or without skin)
  • 1.5 Tsp Shrimp paste 
  • 2 Tsp sugar
  • 1 Tbsp Shaosing wine
  • 3 slices of ginger, chopped 
  • 1 Tbsp cornstarch and 1.5 to 2 Tbsp water
  • 1 tsp oil (so that the meat will not stick to each other)
  • a bit of pepper
  • Chillies and spring onions, chopped for garnishing
Method
  1. Cut up the pork belly thinly. Mix in the chopped ginger.
  2. Mix the shrimp paste with wine to dilute it.
  3. Pour the shrimp paste mixture into the pork belly.
  4. Add in some pepper, sugar, cornstarch, oil and water.  Mix till well incorporated and let sit for about an hour.
  5. Place the pork belly onto a plate, do not overlap the meat.
  6. Steam on medium heat for about 15 to 20 mins.  
  7. Test to see whether the meat is cooked thoroughly.
  8. Garnish with chopped spring onions and chillies.

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised pork tendons with pork belly ~ 红烧猪筋

 Pork tendons are a great source of protein which is essential for muscle repair, tissue regeneration and overall bodily functions. High in collagen and glucosamine and chondroitin they help to support joint and skin health and muscle maintenance. Low in fat, rich in carbohydrates and trace elements, they have nutritional characteristics of high calcium, high protein and no cholesterol.  Tasteless by nature like sea cucumber, and being tough they need to be slow cooked like braising and simmering to make them tender and release their collagen like in stews to create a rich flavour. Braised pork tendons with pork belly  ~   红烧猪筋   Ingredients 240 gm rehydraed pork tendons (from 150 gm dried tendons) 450 gm pork belly 10 shitake mushrooms rehydrated 4 bulbs of garlic 10 slices of young ginger 5 bay leaves 4 star anise 2 cinnamon sticks 1 to 2 pcs of rock sugar (according to taste) 2 to 3 Tbsp Shaoxing wine 2 Tbsp oyster sauce 1 Tbsp light soy sauce 1/2 Tbsp d...
Post a Comment
Read more

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe