Monday, June 27, 2005

Pork Belly

For all you gluttons ou there


Pork belly and glass noodle braise (approx 2 large portions)

1 lb lean pork belly in one piece
1 package tofu knots (20 or so), soaked in water until soft
4 coins ginger
1 small can pigeon brand sweet pickled cabbage (including liquid)
1 tsp sugar (rock sugar preferably)
4 Tbsp Chinese soy
water as needed (about 1/2 cup)
2 bunches glass noodles

Gently boil the pork belly in water to cover for 1/2 an hour, remove and slice widthwise into 1” thick dominos. Gently fry the pork belly until it is well browned, draining the fat as it is rendered (you can do what you want with the fat, I throw it out, probably not the most economical thing to do). Add the rest of the ingredients except for the glass noodles. Add enough water to cover the solids half-way. Cover and simmer until the pork belly is extremely tender (around 1 1/2 to 2 hrs). While it cooks add more water as needed. Taste and correct the seasonings if need be.
At this point you can let the braise cool and refrigerate it overnight or…. Soak your glass noodles in warm water until soft. Drain, remove the little strings (if present) and cut two or three times into smaller pieces. Add the noodles to the pork belly and and cook on low heat until the noodles are soft ( a few minutes).
The tofu knots were a new discovery, essentially tofu skin tied in knots and dried, from PRC. You could probably use a firm tofu in place of them, or some other dried tofu.

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