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Tianshu Meat (Genshin Impact Liyue Braised Pork Belly)
Hoofdgerecht

Tianshu Meat (Genshin Impact Liyue Braised Pork Belly)

3 u 30 minVoor 4Nutri-Score D€€
van @morikitchen8 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

4 personen
  • skin-on pork belly (whole block)Vlees600 g
  • green onion (for lining the pot)Groente en fruit150 g
  • green onion (one third, for blanching)Groente en fruit1 stuk
  • ginger (sliced)Groente en fruit80 g
  • Japanese mustard spinach (for decoration)Groente en fruit100 g
  • bamboo shoots (for decoration)Groente en fruit100 g
  • taro (for decoration)Groente en fruit2 stukken
  • salt (a pinch)Kruiden en specerijen2 g
  • cooking wineVoorraadkast15 ml
  • cooking oilVoorraadkast5 ml
  • soy sauceVoorraadkast50 ml
  • dark soy sauceVoorraadkast15 ml
  • sugarVoorraadkast12 g
  • hot waterOverig500 ml
  • Shaoxing wineVoorraadkast200 ml
  • cooking twine (for tying the pork)Overig1 stuk

per portie

Voedingswaarden

570kcal

Koolhydraten
15 g
Eiwitten
21 g
Vetten
48 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Soeppan
  • Koekenpan
  • Stoomkoker
  • Kookplaat

stap voor stap

Bereiding

  1. Prepare the ingredients

    • Gather and weigh out all the ingredients.
    • Slice the ginger and separate the green onions.
    Stap 1

  2. Blanch the vegetables

    • Blanch the Japanese mustard spinach and bamboo shoots in boiling water, then drain.
    Stap 2

  3. Simmer the pork belly

    • Put the whole pork belly in cold water.
    • Add the green onion, ginger and cooking wine, then cook.
    Stap 3

  4. Cut and tie the pork

    • Cut the pork into 2 x 2 inch pieces.
    • Tie each piece tightly with cooking twine so it holds together while cooking.
    Stap 4

  5. Sear the pork

    • Transfer the pork pieces to a frying pan with the cooking oil and cook until browned.
    Stap 5

  6. Build the braising pot

    • Cover the entire bottom of the pot with the green onion.
    • Space the ginger slices evenly over the scallions.
    • Lay the pork belly skin-side down on top of the ginger and scallions.
    Stap 6

  7. Add the braising liquid

    • Add the soy sauce, dark soy sauce, sugar, salt, hot water and Shaoxing wine.
    Stap 7

  8. Braise skin-side down

    • Once the liquid comes to a boil, immediately turn down the heat to low and simmer.
    Stap 8

  9. Braise skin-side up

    • Turn the pork belly skin-side up in the pot.
    • Simmer again, taking care not to let the water boil dry.
    Stap 9

  10. Steam the pork

    • Put the pork in a steamer and steam until very tender.
    Stap 10

  11. Plate and serve

    • Remove the twine and arrange the pork with the blanched vegetables and taro.
    • Serve hot.
    Stap 11
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