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Recipes with chinese cured pork belly

3 recipes that use chinese cured pork belly, with photos, step-by-step instructions and cook times. The quickest, Hunan cured pork with garlic shoots, takes 20 minutes. It is most often cooked with neutral oil, sugar and fermented black beans.

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La wei he zheng (Hunan steamed cured meats)

La wei he zheng, 'cured flavours steamed together', is a showpiece of Hunan's Spring Festival table: a bowl of smoky cured pork belly, cured chicken and dried fish, layered and steamed until their juices mingle. Cured meats are made in the coldest month to last through the holiday, so a heaped bowl promises a family that will never go short. The fat turns melting and translucent, the fish smoky and firm, and fermented black beans and chilli give a salty, fiery lift. The easy route is shop-bought Chinese cured pork belly and sausage from an Asian grocer; many brands contain a little rice wine, so check the label if you avoid alcohol. Serve with plenty of plain rice and a stir-fried green. Chef's tip: steam everything whole first, then slice; cured meat cut cold and hard shreds instead of slicing neatly.

65 minChineseMeatSpicy
by KrazyBadal 0 views

Lap mei fan (cured sausage rice)

When the cold north wind blows into Guangdong in winter, the butchers hang strings of lap cheong (sweet pork sausage) and lap yuk (soy-cured pork belly) to dry, and families cook them on top of rice so the fat and juices soak into every grain. It's a one-pot supper made in a claypot, a heavy pan or a rice cooker, finished with sweet soy and a heap of greens. The mistake is slicing the cured pork thickly: it stays chewy, so cut it thinly on the slant. Cook until the sausage is piping hot through, at least 71 °C. Chef's tip: in a claypot or heavy pan, leave it on a low heat for the last few minutes to form a crisp, golden rice crust.

45 minChineseRice & Grains
by KrazyBadal 0 views

Hunan cured pork with garlic shoots

Every winter, Hunan households hang strips of salted pork belly over a wood fire until they turn dark and smoky, and this quick stir-fry is the most common way to eat them through the cold months. Thin slices of the cured belly are fried until the fat turns clear and the edges crisp, then tossed with green garlic shoots, which turn sweet and tender and soak up the smoky fat, plus fresh chilli and fermented black beans for a salty, spicy kick. It is a plain everyday dish that sits beside rice on a farmhouse table. Serve it with steamed rice and a light soup. Chef's tip: simmer the cured pork before slicing; it softens the meat and draws out some of the salt, so the finished dish is savoury rather than harsh.

20 minChineseMeatSpicy
by KrazyBadal 0 views

Goes well with chinese cured pork belly