Easiest Way to Prepare Super Quick Homemade Steam pork belly
Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, steam pork belly. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Recipe with step by step photos for Pork Belly Buns - learn a surprising cheater steamed bun recipe that my Mom taught me! Hi, everyone, welcome to Souped Up Recipes. Today we are making another Hakka recipe - Mei Cai Kou Rou. This is one of those difficult but delicious recipes.
Steam pork belly is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Steam pork belly is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have steam pork belly using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Steam pork belly:
- Get 1/2 kg samcan
- Get hamcoy kon rendam
- Prepare ebi rendam
- Prepare jamur siong ku rendam
- Prepare bawang putih
- Take jahe
- Prepare minyak wijen
- Prepare kecap asin
- Prepare kecap jamur
- Make ready arak
- Take gula
Mei Cai Kou Rou is one of the Hakka people's signatures dishes, it is steamed pork belly with Chinese Preserved. An airy Chinease steam bun filled with pork belly thats been seasoned with pink sea salt, baby sprig mix and korean bbq sauce. I make the same thing except with seaweed and seahorse belly. Use meat tenderizer to poke holes on the pork skin to remove excess grease.
Steps to make Steam pork belly:
- Cuci samcan keringkan dengan tissue. Tusuk-tusuk kulitnya dengan garpu dan oles dengan cuka. Untuk bagian daging olesin dengan kecap jamur. Diamkan.
- Goreng dengan bagian kulit dibawah. Angkat dan rendam dalam air teh selama 30 menit.
- Tumis bawang putih dengan minyak wijen, masukkan jahe hingga harum. Masukkan jamur, ebi dan hamcoy kon. Beri arak, kecap asin, kecap jamur dan gula. Tambahkan air
- Potong2 samcan, tata dalam mangkok dan siram hamcoy kon diatasnya.
- Kukus kira2 30 menit
- Balikkan di piring dan siap disajikan
I make the same thing except with seaweed and seahorse belly. Use meat tenderizer to poke holes on the pork skin to remove excess grease. Remove the pork belly, baste with the marinade and turn over. Slowly steamed pork belly produces really tender results and is served with cabbage-wrapped vegetable rice parcels. This is a signature Chinese dish is best paired with steamed buns, the meat is so tender and the fats will melt in your mouth!
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