Steamed Black Bean Pork Belly

Name: Steamed Black Bean Pork Belly
Cuisine: Hong Kong, Chinese, Hakka Chinese
Ingredients: Pork belly, cut into 1-inch strips; Salt, lightly; Fermented black beans, rinsed, enough to completely cover the pork; 1 tsp Chicken powder

豆豉豬肉缽

This is a recipe my grand mother used to cook for us when I was little. It is now much quicker to cooker with a pressure cooker. Best cooked the night before to allow the black bean flavour soak into the meat.

Contains: Soya

Ingredients

Pork belly, cut into 1-inch strips
Salt, lightly
Fermented black beans, rinsed, enough to completely cover the pork (buy)
1 tsp Chicken powder (optional)

Equipment

Pressure cooker, optional (buy)

Method

1
Cut the pork belly into 1-inch wide strips
2
Lightly cook in hot water for a couple of minutes to get rid of any slime.
3
Very lightly sprinkle salt evenly over the pork strips and mix well.
4
Put the pork in a dish just taller than the pork.
5
Rinse enough black beans to completely cover the surface of the pork, and cover the pork with them.
6
Steam: 50 minutes in a pressure cooker, OR 2 hours in a normal steamer, OR 1 hour, then rest overnight in the fridge to soak in the flavour, then re-steam for another 30–60 minutes.
7
Optional: put in fridge over night, then re-steam for 30 minutes before serving.

Source: OneNote, Meals section, 7 Oct 2019