среда, 25. јануар 2017.

Dong Po Rou , Dinstana svinjska slanina (Braised Pork Belly)



Scroll down for Recipe in English

Obožavam pored još nekih i azijsku kuhinju. Ovo je jedan od mojih najomiljenijih recepta sa svinjetinom. Sav trud oko pripreme se i više nego isplati!

Sastojci

1 kg svinjske nekuvane mesanate slanine sa kožicom
3 vezice zelenog mladog luka
8 komada kriški djumbira
2 šolje pirinčanog vina ili suvog šerija
2/3 šolje  light soja sosa
2  1/2 Kašike tamnog soja sosa
100 g tvrdog šečera ili 75 grama smedjeg šečera

Priprema

Operite meso i blanšitajte ga nekoliko minuta. Ovo će vam olakšati d aga isečete na komade, koji treba da budu oko 8x 8 cm

U keramičkom loncu naredjamo sečeni  zeleni luk, tako da pokrije dno. Preko luka, ravnomerno rasporedimo kriške djumbira

Na to slažemo komade mesa sa kožuricom na dole.

Preko toga sipamo light i taman soja sos i šećer kao i vino ili šeri.
Poklopimo i pustimo da provri. Čim provri , sasvim smanjimo i krčkamo oko 90 minuta. Ne mešamo.



Izvadimo meso i naredjamo u korpicu od bambusa, pospemo malo tečnosti  u kojoj se dinstalo, poklopimo pa ga parimo na šerpi sa vododm još 90 minuta.
Služimo uz kuvan pirinač i neko zeleno povrće. Ja sam koristila bok čoi






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Dong Po Rou, Braised Pork Belly





My favorite blog for authentic Asian cooking is Woks of life. One of my favorite Asian dishes with pork is this one . All the effort in preparing it will pay off big time!





Ingredients



Original recipe at Woks of Life 

  • 2 lb slab of pork belly
  • 3 bunches scallions, washed and cut in half lengthwise
  • 8 slices ginger
  • 2 cups Shaoxing wine
  • 2/3 cup light soy sauce
  • 2 1/2 tablespoons dark soy sauce
  • 4 – 5 oz. rock sugar, depending on desired level of sweetness
Create


Wash the pork belly as a whole piece. Blanch it whole in boiling water for one minute and drain. This process gets rid of any impurities and also allows you to more easily cut the pork belly into same-size pieces. Cut the pork into 3 x 3 inch pieces. You can also make them 2 x 2 inches if you like them smaller. Set aside.
In a medium clay pot (preferably) or a medium (4-quart) regular pot, lay the scallions on the bottom in a thick, even layer. The scallions should cover the entire bottom of the pot. Space the ginger slices evenly over the scallions.
Next, lay the pork belly skin-side down on top of the ginger and scallions.
Pour over the Shaoxing wine, light soy sauce, and dark soy sauce. Add the rock sugar to the pot as well.

Now cover the pot and place it over medium high heat. Once the liquid in the pot comes to a boil, immediately turn down the heat to low and simmer for 90 minutes. No need to stir.
 Transfer the pork to a heat-proof plate, skin-side up (I used the basket steamer, see in the photos).


 Drizzle with some of the braising liquid, and place in a steamer for another 90 minutes.




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