This Chinese language-style braised pork stomach with pickled mustard greens (酸菜卤肉饭) is savory, tangy and ideal over rice. It is the time of yr to make it, so seize a packet of bitter pickled mustard greens, some pork stomach and warmth up your kitchen with this recipe!
I keep in mind having it whereas residing in Beijing, at a Chinese language quick meals chain referred to as 真功夫 (Zhēn Gōngfū), which served it throughout the winter months. This dish has been on my thoughts ever since, so suffice it to say, making a recipe for it has been on my bucket checklist for nearly 10 years.
A valuable mixture
Wealthy meats and pickled greens are a typical mixture in lots of cuisines world wide. Assume sizzling canines and sauerkraut, pate and charcuterie with pickled pickles or onions, or kimchi and Korean barbecue.
The tangy taste of marinated greens awakens your style buds and lessens the heaviness of the meat, for a balanced and satisfying dish. I feel the style is extremely tasty – dare I say refreshing – and addictive.
Listed here are some good examples of this mix by way of recipes from completely different regional cuisines on our web site:
I really like this recipe and I do know you’ll too, particularly when you like tangy flavors.
What sort of pickled mustard?
You could find a number of completely different merchandise labeled “marinated mustard” on the Chinese language grocery retailer.
For this recipe, you’re searching for vacuum packs of pickled mustard stalk. Or you should utilize our home made haam choy. Observe Invoice’s grandma’s recipe to make it your self!
Here is one other store-bought model you’ll be able to search for:
Word!
One of many vital steps on this dish is to prepare dinner the marinated mustard leaves individually. I discovered that from Invoice’s aunt. She stated the pickled mustard greens ought to be sautéed in a bit of oil to dry up any liquid. This fashion the pickled mustard greens can higher take in the flavour of the pork. In different phrases, no shortcuts!
Braised Pork Stomach with Marinated Mustard Greens: Recipe Directions
In a colander, rinse the marinated mustard greens a number of instances. This reduces a few of their saltiness and acidity (rinse a number of instances in case you are salt delicate). Then squeeze any extra liquid from the greens together with your fingers. Reduce the stem of the greens into ½ inch items. Reduce the parts of leaves a bit of bigger, in order that they don’t crumble throughout cooking.
Reduce the pork stomach into ½-inch (1.25 cm) thick items.
Put the star anise, bay leaves, cinnamon stick and Sichuan peppercorns in a small tea filter bag (those designed for unfastened tea) or tie them in a small piece of cheesecloth with kitchen twine.
Add pork stomach to a medium saucepan with sufficient water to cowl. Boil the water. As soon as boiling, instantly drain the pork stomach in a colander, rinse and put aside. This can give the dish a cleaner taste and look.
Warmth 1 tablespoon of impartial oil in a wok over medium-low warmth and add the sweet sugar. Prepare dinner till the sugar melts into an amber liquid, then add the pork stomach.
Enhance the warmth to medium-high and prepare dinner for a couple of minutes to frivolously brown the perimeters of the pork stomach items.
Then add the Shaoxing wine, gentle soy sauce, darkish soy sauce and a couple of (or 3 if you’d like extra sauce) cups of water. In case you’re not utilizing a wok, use 1½ to 2½ cups of water. (Liquid does not prepare dinner as shortly in a heavy-bottomed pot.)
Add the spice packet you ready earlier. Then deliver the contents of the wok to a boil. As soon as boiling, cut back warmth to medium-low, cowl and simmer for 35 minutes.
In the meantime, in a separate pot, warmth the remaining 2 tablespoons of oil over medium-high warmth. Prepare dinner the ginger slices for 1 minute. Enhance the warmth to excessive and add the marinated mustard greens. Stir and prepare dinner for about 5-8 minutes, till the greens are dry and also you begin to hear the greens snapping within the pan. Take away from fireplace. This step is essential!
As soon as the pork has simmered for 35 minutes, take away the spice packet and stir within the cooked pickled greens with the ginger.
Simmer one other quarter-hour, or longer when you like actually tender pork stomach. I do not like this dish being too sassy, however I get it is good to have some sauce to go together with your rice. Be at liberty to regulate the extent of sauce by including extra water if it is too dry (or rising the warmth to prepare dinner the liquid if it is too moist).
Serve with steamed rice!
Braised Pork Stomach with Pickled Mustard Greens (酸菜卤肉饭)
This braised pork stomach with pickled mustard greens (酸菜卤肉饭) is savory, tangy and ideal over rice. The tangy taste of marinated greens awakens your style buds and lessens the heaviness of the meat, for a balanced and satisfying dish.
serves: 6
Preparation: 20 minutes
Prepare dinner: 1 hour 15 minutes
Whole: 1 hour 35 minutes
Directions
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In a colander, rinse the pickled mustard greens a couple of instances, to cut back a few of their saltiness and acidity (rinse extra instances in case you are salt delicate). Then squeeze any extra liquid from the greens together with your fingers. Reduce the stem a part of the greens into ½ inch items and minimize the leaf components a bit bigger, so they do not crumble throughout cooking.
-
Reduce the pork stomach into ½-inch (1.25 cm) thick items. Put the star anise, bay leaves, cinnamon stick and Sichuan peppercorns in a small tea filter bag (those designed for unfastened tea) or tie them in a small piece of cheesecloth with kitchen twine.
-
Add pork stomach to a medium saucepan with sufficient water to cowl. Boil the water. As soon as boiling, instantly drain the pork stomach in a colander, rinse and put aside. This can give the dish a cleaner taste and look.
-
Warmth 1 tablespoon of impartial oil in a wok over medium-low warmth and add the sweet sugar. Prepare dinner till the sugar melts into an amber liquid, then add the pork stomach. Enhance the warmth to medium-high and prepare dinner for a couple of minutes to frivolously brown the perimeters of the pork stomach items.
-
Then add the Shaoxing wine, gentle soy sauce, darkish soy sauce and a couple of (or 3 if you’d like extra sauce) cups of water. In case you’re not utilizing a wok, use 1 ½ to 2 ½ cups of water, because the liquid does not prepare dinner as shortly in a heavy-bottomed saucepan. Add the spice packet you ready earlier and convey the contents of the wok to a boil. As soon as boiling, cut back warmth to medium-low, cowl and simmer for 35 minutes.
-
In the meantime, in a separate pot, warmth the remaining 2 tablespoons of oil over medium-high warmth. Prepare dinner the ginger slices for 1 minute. Enhance the warmth to excessive and add the marinated mustard greens. Stir and prepare dinner for about 5-8 minutes, till the greens are dry and also you begin to hear the greens snapping within the pan. Take away from fireplace. This step is essential!
-
As soon as the pork has simmered for 35 minutes, take away the spice packet and stir within the cooked pickled greens with the ginger. Simmer one other quarter-hour, or longer when you like actually tender pork stomach. Be at liberty to regulate the sauce stage by including extra water if it is too dry (or rising the warmth to prepare dinner the liquid if it is too moist). Serve with steamed rice!
Dietary intakes
energy: 659energy (33%) Carbohydrates: 13g (4%) Protein: 13g (26%) Fats: 60g (92%) Saturated fats: 22g (110%) Polyunsaturated fat: 6g Monounsaturated fats: 28g Ldl cholesterol: 82mg (27%) Sodium: 487mg (20%) Potassium: 930mg (27%) Fiber: 3g (12%) Sugar: 8g (9%) Vitamin A: 173UI (3%) Vitamin C: 1mg (1%) Calcium: 60mg (6%) Iron: 1mg (6%)
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