Original Pork Belly Creative Dishes

Name: Original Pork Belly Creative Dishes
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Pork belly; Small cabbage; pickle; star anise; Cooking Wine

by tony hut

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

Pork is the meat we eat the most every day. The eating method has been thoroughly studied, but today Tony has also developed a delicious but non-greasy method. It is estimated that he has never done this with the same ingredients, so it is worth You have a try. So how did the inspiration for this dish come from? Once I saw a vegetable, it was small cabbage. I thought how to make this vegetable delicious? Unexpectedly, thinking about it this way, two creative dishes popped out of my mind. It goes well with white sliced meat. It can relieve the greasiness of the meat, but the taste is still too light. What ingredients should I find to match it? I suddenly thought of kimchi, absolutely! This is how the inspiration comes. Do you know what I think about when I drive on the road to and from get off work every day? Yes, I want to eat it! When inspiration comes, it can't be stopped!

Ingredients

Original Pork Belly Creative Dishes

1. Clean the pork belly

2. Boil in water

3. Boil

4. Take it out of the pot

5. Put water in the pot again, add the blanched pork belly and star anise after boiling

6. Add cooking wine, cook for about 15 minutes on medium and low heat

7. It’s almost done with chopsticks

8. Put it in cold water and cool it immediately, take it out for use

9. Rinse the outermost old leaves of the cabbage

10. Put water in the pot and boil

11. Boil the cabbage for about 2 minutes

12. Shower the cabbage again and set aside

13. Place the cooled pork belly on a chopping board (a layer of plastic wrap can be placed on it) and cut into thin slices

14. Kimchi cut into small pieces

15. Prepare a slice of pork belly

16. Put a small piece of kimchi

17. Put a small cabbage

18. Secure with toothpicks after rolling up

Tips:
1. When the pork belly is blanched in advance, boil it with cold water and then pour out the water. Put the water in the pot again. After boiling, add the pork belly and cook for about 15 minutes. Then put it in cold boiled water and immediately cool down. Of course, ice water is better. , So that the taste of pork belly is good;
2. The cabbage should also be blanched, and the inside is basically ripe. In order to prevent its discoloration, rinse it with cold water after blanching, or soak it in ice water and then drain the water;
3. Squeeze the water in the kimchi before cutting it, so that the juice will not be too much and it will flow out of the pork belly;
4. If you find it troublesome to use toothpicks, the same is true for wrapping and eating. Good taste is the key!