Bowl-Steamed Pork Belly

Name: Bowl-Steamed Pork Belly
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps pickled chili, spicy pickled mustard green stems, or 4 birds eyes chilies, thinly sliced (see notes above); 1 Tbsp dried fermented black beans; 2 teaspoons dark soy sauce or 1 tablespoon light soy sauce; 454 grams fresh boneless pork belly, skin-on; 237 milliliters Sichuanese ya cai (pickled greens) or Tianjin preserved vegetable; 118 milliliters vegetable oil

Bowl-Steamed Pork Belly is a gluten free and dairy free side dish. One serving contains 860 calories, 13g of protein, and 88g of fat. This recipe serves 4. Head to the store and pick up fermented beans, vegetable oil, pork belly, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours and 45 minutes.

Instructions

Bring a pot of water to boil.

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Water

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Pot

Add the pork to the boiling water and cook for 5 minutes.

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Water

Pork

Remove the pork from the water and rinse under cold running water. Do not discard the cooking water.

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Water

Pork

Heat the vegetable oil to 350°F in a wok.

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Vegetable Oil

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Wok

Add pork, skin side down, and fry, swirling pan occasionally, over medium heat until the skin is crispy and dark brown, about 5 to 8 minutes (be careful, pork will sputter—use a splatter guard or light lid if desired). Return pork to pot of water and let soak for 15 minutes, until the skin is wrinkled.

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Water

Pork

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Frying Pan

Pot

Remove the pork from the liquid and let it cool. When the pork is cool, cut it into 1/4 slices so that each piece has a strip of skin at the top.

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Pork

In a shallow bowl about 7 to 8 inches in diameter, lay the pork in two neat rows across the entire base of the bowl, including the sides. Each slice should overlap with the last. Every strip of skin should be touching the bowl.

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Base

Pork

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Bowl

Lay any fragmented pieces of pork on top, then spoon the soy sauce all over the meat.

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Soy Sauce

Meat

Pork

Add the pickled chilies and fermented beans. Press the ya cai all over, so that it forms a cover over the meat. Press down gently to compact everything into the bowl.

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Chili Pepper

Beans

Meat

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Bowl

Place the bowl in a steamer insert, cover with a lid, and steam over medium-high heat for 2 hours, taking care that the water on the bottom doesn't dry out.

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Water

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Bowl

To serve, pour off excess fat and moisture and place a large plate upside down over the bowl. Grasping plate and bowl firmly, invert to unmold.

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Bowl

Serve immediately. Leftovers may be gently re-steamed.