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Ingredients

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Method

  • Pork belly 500.0 g
  • Peas, sweet 20.0 g
  • Pea shoots 10.0 g
  • Scallions, segments 20.0 g
  • Ginger, sliced 20.0 g

Fermented Bean Curd Sauce


Braised pork belly with a crisp exterior provides an exemplary contrast of textures: thick melt-in-the-mouth meat meets a thin crisp skin. Simple and perfect. This celebration of reduced umami flavours is cut with fragrant ginger, scallions and sweet-sour Shaoxing wine. A fermented bean curd sauce is plated beneath the pork, bringing a lightly funky tang along with lots of sweetness and citrus – resulting in a sweet-sour dish, with deep umami at its heart.

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Preparation

  1. Method

    1. Scorch the pork belly skin with a torch to remove bristles, then steam with scallions, ginger, and cooking wine for 40 min.
    2. ress under a weight, refrigerate for 2 hours, and cut into 10 cm (4-inch) squares. Lightly score the lean meat in a criss-cross pattern.
  2. Fermented Bean Curd Sauce

    1. Sauté aromatics in oil, add pork belly, deglaze with cooking wine, then pour in the fermented bean curd sauce mixture, 300 ml Sprite, and 1 L of water. Simmer, covered for 2 hours. 
    2. Plate the pork, drizzle with reduced sauce, and garnish with blanched side ingredients.
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