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Tianshu Meat (Genshin Impact Liyue Braised Pork Belly)
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Tianshu Meat (Genshin Impact Liyue Braised Pork Belly)

3 godz. 30 minPorcje: 4Nutri-Score D€€
od @morikitchen8 importówugotowano 0 razy
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Składniki

4 osoby
  • skin-on pork belly (whole block)Mięso600 g
  • green onion (for lining the pot)Warzywa i owoce150 g
  • green onion (one third, for blanching)Warzywa i owoce1 kawałek
  • ginger (sliced)Warzywa i owoce80 g
  • Japanese mustard spinach (for decoration)Warzywa i owoce100 g
  • bamboo shoots (for decoration)Warzywa i owoce100 g
  • taro (for decoration)Warzywa i owoce2 kawałki
  • salt (a pinch)Przyprawy2 g
  • cooking wineSpiżarnia15 ml
  • cooking oilSpiżarnia5 ml
  • soy sauceSpiżarnia50 ml
  • dark soy sauceSpiżarnia15 ml
  • sugarSpiżarnia12 g
  • hot waterInne500 ml
  • Shaoxing wineSpiżarnia200 ml
  • cooking twine (for tying the pork)Inne1 kawałek

na porcję

Wartości odżywcze

570kcal

Węglowodany
15 g
Białko
21 g
Tłuszcz
48 g
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Przybory

  • Garnek
  • Patelnia
  • Parowar
  • Płyta kuchenna

krok po kroku

Przygotowanie

  1. Prepare the ingredients

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

  2. Blanch the vegetables

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

  3. Simmer the pork belly

    • Put the whole pork belly in cold water.
    • Add the green onion, ginger and cooking wine, then cook.
    Krok 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.
    Krok 4

  5. Sear the pork

    • Transfer the pork pieces to a frying pan with the cooking oil and cook until browned.
    Krok 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.
    Krok 6

  7. Add the braising liquid

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

  8. Braise skin-side down

    • Once the liquid comes to a boil, immediately turn down the heat to low and simmer.
    Krok 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.
    Krok 9

  10. Steam the pork

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

  11. Plate and serve

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