1 whole Garlic, crushed
1 tsp Grated Ginger
¼ C Light Soy Sauce
2 Tbsp Dark Soy Sauce
¼ C Shioxing Rice Wine
2 Tbsp Sesame Oil
½ tsp Salt
½ tsp Ground Pepper
1kg Whole Pork Belly (Lower side with no bones)
2 T Peanut Oil
4 cloves Garlic, minced2 T Spring Onions, minced
1C Sliced Dried Shitake (Hydrate first before slicing)
2 pcs. Star Anise (Sanque)
2 C Water
1 tsp Brown Sugar
2 tsp Cornstarch (dissolved in ¼ C water)
½ C Leeks, thinly sliced on an angle
PROCEDURES:
1. In a deep bowl, place in garlic, ginger, light and dark soy, rice wine, sesame oil, salt and pepper. Mix together.
VARIATION:
KUA PAO
1. In a deep bowl, place in garlic, ginger, light and dark soy, rice wine, sesame oil, salt and pepper. Mix together.
2. Place in pork belly and make sure the meat is coated with the marinade. Set aside in chiller for at least an hour. Marinating overnight is advisable as well.
3. On a wok or deep casserole, place in peanut oil and heat till sizzling hot.
4. Sautee garlic, spring onions, and mushrooms until caramelized.
5. Remove from heat and set aside.
6. Using the same wok/pot, sear pork belly skin side down. You may add more oil if needed.
7. Once skin turns golden, invert meat and place in the pre sautéed garlic, spring onion, and mushroom mixture.
8. Pour in the marinating liquid
9. Add in star anise and water.
10. Bring to a boil.
11. Once boiling, lower to a slow simmer and tenderize meat till melting tender.
12. Once done, remove meat and slice cross wise across the grain for about ½ inch thick.
13. Place on a serving tray or dish.
14. Strain the cooking liquid from the pot and place it back. Simmer over low heat adding brown sugar.
15. Adjust sauce flavor as needed.
16. Thicken using the cornstarch mixture.
17. Pour over meat and garnish with sliced leeks.
18. Serve hot with steamed rice and vegetables of choice
3. On a wok or deep casserole, place in peanut oil and heat till sizzling hot.
4. Sautee garlic, spring onions, and mushrooms until caramelized.
5. Remove from heat and set aside.
6. Using the same wok/pot, sear pork belly skin side down. You may add more oil if needed.
7. Once skin turns golden, invert meat and place in the pre sautéed garlic, spring onion, and mushroom mixture.
8. Pour in the marinating liquid
9. Add in star anise and water.
10. Bring to a boil.
11. Once boiling, lower to a slow simmer and tenderize meat till melting tender.
12. Once done, remove meat and slice cross wise across the grain for about ½ inch thick.
13. Place on a serving tray or dish.
14. Strain the cooking liquid from the pot and place it back. Simmer over low heat adding brown sugar.
15. Adjust sauce flavor as needed.
16. Thicken using the cornstarch mixture.
17. Pour over meat and garnish with sliced leeks.
18. Serve hot with steamed rice and vegetables of choice
VARIATION:
KUA PAO
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| Pata Tim |
Prepare a mixture of 2 parts crushed peanuts with 1 part brown sugar. Blanche “bok choy” leaves and marinade with Chinese vinegar and sesame oil. On a freshly steamed Mantao Bun, place in a slice of the Pork Hongma, topped with crushed the peanut mixture. Place in marinated bok choy. Garnish with Cilantro Leaves and serve hot with a cup of Oolong Tea.
PATA TIM
Replace Pork Belly with Pork Legs. Before serving, pull away pork meat from bone and pour over sauce and top with sliced leeks and pan fried Shitake Mushrooms. You may also serve whole with blanched bok choy or broccoli
PATA TIM
Replace Pork Belly with Pork Legs. Before serving, pull away pork meat from bone and pour over sauce and top with sliced leeks and pan fried Shitake Mushrooms. You may also serve whole with blanched bok choy or broccoli
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