There's nothing quite like the comforting warmth of a hearty stew, especially one brimming with tender, succulent pork belly. Mama's 3-Layer Pork Belly Stew is a family favorite, passed down through generations, and a recipe guaranteed to evoke feelings of nostalgia and warmth. This isn't your average pork belly dish; the slow-cooked magic transforms the meat into three distinct layers: crispy crackling, melt-in-your-mouth tender meat, and rich, gelatinous skin. Each bite is a symphony of textures and flavors, a culinary experience that will leave you wanting more.
This recipe isn't just about deliciousness; it's about sharing a piece of family history. The rich broth, infused with aromatic spices and vegetables, creates a depth of flavor that's simply unforgettable. Ready to embark on this culinary adventure and create your own pot of heartwarming goodness? Then let's dive into the step-by-step process to recreate this cherished family recipe.
Tools Needed
- Pot
- Knife
- Mortar and pestle
- Steamer
- Frying pan
Ingredients
- Pork belly (3-layer): 1 kg
- Pickled cabbage: 500g
- Salt: ½ pinch
- Lime juice
- Vinegar
- Pepper: 1 teaspoon
- Garlic: 1 head
- Vegetable oil: 1-2 tablespoons
- White soy sauce: 1 tablespoon
- Sweet dark soy sauce: 1 tablespoon
- Oyster sauce: 1 tablespoon
- Coconut sugar: 1 tablespoon
- Chinese rice wine: 1 tablespoon
- Sesame oil: a little
Step-by-Step Instructions
Step 1. Prepare the Pork Belly and Pickled Cabbage
- Boil pork belly in water with ½ pinch of salt for 30 minutes.
- Remove pork belly, prick the skin thoroughly, and cut into small pieces (no more than 2cm wide).
- Sprinkle salt and lime juice on the pork skin, then soak in vinegar for 10 minutes. Dry in the sun.
- Pound pepper and garlic into a paste. Prepare pickled cabbage by washing, soaking, and cutting into 1cm pieces.
Step 2. Cook the Pickled Cabbage and Sauce
- Stir-fry garlic and pepper paste in vegetable oil until fragrant.
- Add pickled cabbage and stir-fry for 5 minutes until softened.
- Add white soy sauce, sweet dark soy sauce, oyster sauce, coconut sugar, and Chinese rice wine. Stir-fry until well combined.
- Add a little sesame oil and stir-fry until fragrant. Turn off the heat.
Step 3. Fry and Crisp the Pork Belly
- Fry pork belly until crispy and golden brown.
- Cut fried pork belly into pieces.
Step 4. Layer, Stew, and Serve
- Layer the bottom of a bowl with fried pork belly and stir-fried pickled cabbage.
- Stew the pork belly and pickled cabbage mixture in boiling water for about 3 hours, adding water if needed.
- Invert the dish to serve.
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- Taste the pickled cabbage before seasoning to adjust the amount of soy sauce and other ingredients accordingly.
- If you don't want to fry the pork belly, you can bake it or use a deep fryer instead.
Nutrition
- N/A
FAQs
1. How do I achieve perfectly crispy pork belly skin?
Ensure the skin is completely dry before cooking. Score the skin deeply, and roast at a high temperature initially to render the fat and crisp the skin. A low and slow finish helps ensure tender meat.
2. Can I make the pickled cabbage ahead of time?
Absolutely! Pickled cabbage tastes even better after a day or two, allowing the flavors to meld. Make it a day or two in advance for optimal flavor.
3. What can I substitute for the pork belly if I can't find it?
While pork belly is ideal for its unique layers of fat and meat, you could substitute with a fatty cut of pork shoulder or even a very fatty piece of belly bacon. However, the texture and flavor will differ.
This 3-Layer Pork Belly with Pickled Cabbage recipe delivers a delightful contrast of textures and tastes, guaranteeing a memorable dining experience. The combination of crispy skin, tender meat, and tangy pickled cabbage is a true culinary triumph. Enjoy this satisfying dish, perfect for a special occasion or a comforting weeknight meal.