Steamed Thick Pork Belly with blackbeans ｜台湾風　厚切り豚バラ肉豆豉蒸し

Pork belly is one amongst many of my favorite main dish ingredients. There is a variety of ‘pork belly’ recipes in my site, Crispy Roasted Pork Belly, 70℃ Pork Roast, Braised Pork with Chinese Herbs this one joining the group.

Nutritionally, pork has more going than you may realize. It is a powerhouse of essential vitamins and minerals, the vitamin B1 in the pork is said to relieve fatigue. With the global trade agreements in effect, more of Canadian pork is streaming into Japan, followed by American pork, although the taste of meat is considerably different per say. I personally favor the Canadian pork, next to our Japanese domestic pork but the price of Canadian pork is incomparable to our domestic pork, almost half the price.

金木犀の香りが漂う早朝は本格的な秋の到来を告げます。まだ、台風が通過して残暑が戻るみたいですが夏バテ解消を意識してついつい豚肉に手が出てしまいます。脂がきになるぅ〜というのはヤングな時だけで豚バラは疲労回復、滋養強壮、動脈硬化予防、女性が悩む美肌、冷え性、貧血、頭痛、、いいことずくめ。率先して食卓に出て来るのが我が家です。

このサイトには多々の豚バラレシピが掲載されております。「カリカリロースト豚バラ」、「70℃低温ローストポーク」、「茹で豚台湾薬膳風」がこのレシピもその仲間入りしそうです。1時間半ばかり蒸し器で空焚きしないように蒸すだけでお箸でほぐれるほどのトロトロで柔らかいお肉が出来上がります。食事までにちょっと余裕のある天気の悪い週末とかに最適なお料理ですね。

This thick pork belly steak is often used by the Korean barbecue – Samgyupsal. Japanese seem to like to wafer thin pork for the Shabu Shabu style. The cooking method which I am using is “steaming the marinated pork over medium to low heat” produces a soft and tender meat. The herbs used to marinate the meat can be made to suit your taste, I used the Sichuan pepper, thus cuisine travels to a Taiwanese style.

Steamed Thick Pork Belly with blackbeans ｜厚切り豚バラ肉豆豉蒸し(台湾風)

Course: MainCuisine: Chinese|TaiwaneseDifficulty: Medium

Servings

2

servings

Prep time

15

minutes

Cooking time

1

hour 

30

See also

Chako BakeryConfectioneryCookies/Biscuits/SconesGluten FreeRecipe

Rice Flour Quinoa Cookie | 米粉キヌアクッキー

minutes

Ingredients

• 4 Slice Thick Pork Belly | 豚バラ厚切り

• 1 tbsp Black Beans | 豆豉

• 2 tbsp Chopped Ginger | 生姜の刻み

• A | Marinate
  1 tbsp Chinese Wine | 紹興酒
  1 tbsp Soy Sauce | 醤油　
  1 tbsp Mirin | みりん
  1/3 tsp Sichuan pepper | 五香粉
  Flour | 粉

• Sesame Oil | ごま油

Directions

• Leave the pork belly to room temperature. With a sharp knife tip, cut along the surface of the pork belly.
  豚ばらは常温にもどし、表面の筋を切っておく。
• Chop the ginger and black beans.
  薬味となる生姜と豆豉は細かく刻みます。
• Combine the Chinese wine, soy sauce, miring and Sichuan pepper.
  （A) 紹興酒、醤油、みりん、五香粉を合わせておきます。
• Sprinkle flour on the pork belly, spread the ginger and black beans and pour (A) over the pork belly.
  豚バラの上に軽く粉をふりかけ、薬味をまんべんなく散らし、（A)をかけます。
• Steam the pork belly for approximately 90 minutes over low ~ medium heat.
  蒸気の上がった蒸し器で1時間半ばかり弱火〜中火で空焚きをしないように蒸します。
• Pour sesame oil over the dish before eating.
  最後のコマ油をかけて香りづけをして出来上がりです。