Have you ever stepped into a Chinese hotel, only to be instantly captivated by the tantalizing aroma wafting from its kitchen? The allure isn’t just in the opulent décor or impeccable service; it’s the magic they weave with seemingly ordinary ingredients, especially their melt-in-your-mouth, impossibly flavorful pork dishes. But what’s the secret recipe behind this culinary masterpiece? Well, fret no more, for today we unveil the hidden gem passed down from a wise 90-year-old grandfather—a technique that transforms humble pork into a symphony of taste, texture, and aroma.
Forget about greasy, one-dimensional pork belly. This recipe takes you on a journey of tender marbled meat, delicately caramelized flavors, and a hint of smokiness that will leave you breathless. It’s the perfect blend of simplicity and ingenuity, utilizing everyday ingredients like rock sugar, Shaoxing wine, and green onions to unlock a flavor profile beyond your wildest dreams.
Imagine succulent slices of pork, glistening with a vibrant crimson hue, each bite bursting with savory sweetness and a hint of caramelized warmth. The texture? Imagine melt-in-your-mouth clouds, infused with the subtle aroma of ginger and bay leaves. Pair it with your favorite dipping sauce—a fiery chili concoction, a tangy vinegar blend, or perhaps a classic soy sauce—and each mouthful becomes an exploration of pure culinary satisfaction.
So, dear friend, are you ready to unlock the secret that Chinese hotels have held close for so long? With this recipe, your kitchen can become a portal to flavor nirvana, leaving your loved ones in awe and begging for more. Dive in, unleash your inner culinary maestro, and experience the magic of pork, reimagined!
Ingredients
- Pork belly and lean pork (amount based on preference)
- Green onions
- Ginger
- Shaoxing wine
- Rock sugar (or soy sauce or Coke)
- Cooking oil
- Onion
- Salt
- Sugar
- Soy sauce
- Light soy sauce
- Vinegar
- Oyster sauce
- Black pepper
- Bay leaves
- Mustard greens (optional)
- Garlic
- Chili powder (optional)
- Pickled cabbage (optional)
Instructions
- Blanch the pork: Start by blanching the pork skin in a pot of boiling water to remove any hair and impurities. Scrape off any remaining dirt after rinsing it under cold water.
- Boil the pork: In a separate pot, add green onions, ginger, Shaoxing wine, and enough water to cover the pork. Bring to a boil, then simmer for 20 minutes. Skim off any froth that forms during boiling.
- Fry the pork (optional): Heat oil in a wok and fry the pork until golden brown. This step is optional, but it adds extra flavor and crispness.
- Prepare the braising liquid: In a large pot, add more water, onion, ginger, and the pork (fried or unfried). Bring to a boil, then reduce heat and simmer for 45 minutes.
- Make the caramel sauce: Heat oil in a pan and add rock sugar. Fry until melted and caramelized (or use soy sauce or Coke for a darker color). Be careful not to burn the sugar! Pour the caramel sauce into the pot with the pork.
- Marinate the pork: Remove the pork from the pot and let it cool slightly. While it cools, prepare a marinade with salt, sugar, soy sauces, vinegar, oyster sauce, black pepper, and crushed bay leaves. Soak the pork in the marinade for at least 30 minutes.
- Steam the pork: Arrange the marinated pork in a steaming basket and steam for 1-2 hours, depending on the desired texture (softer for longer steaming, firmer for shorter).
- Serve: While the pork is steaming, prepare a dipping sauce with your preferred ingredients (e.g., soy sauce, chili oil, garlic). Once the pork is cooked, slice it thinly and serve with the dipping sauce and steamed vegetables like mustard greens or pickled cabbage.
Tips
- Use a combination of pork belly and lean pork for the best balance of flavor and texture.
- Don’t skip the blanching step – it removes any unpleasant smells and ensures a clean final product.
- Adjust the amount of sugar and chili powder in the marinade to your taste preference.
- This dish can be stored in the refrigerator for up to 2 weeks.
Enjoy the delicious and authentic taste of Chinese hotel-style pork with this simple yet flavorful recipe!
