Chinese Pork Belly Hot Pot Base Recipe

Name: Chinese Pork Belly Hot Pot Base Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Cuisine: China
Ingredients: pork: 500g; dried bean curd: 6 pieces; green onions; ginger slices: 2 pieces; fresh red pepper: 8; soup stock; tofu: 1 piece; shrimp: 4; chopped coriander; dried tangerines: 5 pieces; cinnamon: 1 piece; fennel seeds: 1 teaspoon; clove: 1; Sichuan pepper: 1 teaspoon; star anise: 1; amomum tsaoko; oil: 12 tablespoons; dark soy sauce: 3 tablespoons; sweet soybean paste: 3 tablespoons; light soy sauce: 3 tablespoons; rice wine: 6 tablespoons; salt: 3 teaspoon; sugar: 1 tablespoon

Features:

Cuisine:

China

For an aromatic and well-seasoned taste of pork belly hot pot base, we started through frying pork belly to reduce excess oil and moisture. Then stew spice bags with all ingredients to create a heavy hot pot taste. We added a little sugar in the last step to balance the salty and oily taste with an unexpected spun pork favor.

45 minutes
Serves 2
Easy

Ingredients

500g pork
6 pieces dried bean curd
green onions
2 pieces ginger slices
8 fresh red pepper
soup stock
1 piece tofu
4 shrimp
chopped coriander
Spice bag
5 pieces dried tangerines
1 piece cinnamon
1 teaspoon fennel seeds
1 clove
1 teaspoon Sichuan pepper
1 star anise
amomum tsaoko
seasoning
12 tablespoons oil
3 tablespoons dark soy sauce
3 tablespoons sweet soybean paste
3 tablespoons light soy sauce
6 tablespoons rice wine
3 teaspoon salt
1 tablespoon sugar

Directions

Tips

1. Dark soy sauce is only for coloring. Dark soy sauce and light soy sauce is only for seasoning. No need to add too much. You can add salty taste with salt and chicken powder.

2. Since pork belly has a lot of fat, frying over hot oil can draw out excess oil.

3. Wash the ingredients in spice in advanced, because these raw ingredients have sand and muds.

Steps

1 Done 5 minutes	Wash pork belly, dice into pieces. Add cold water and pork belly in a skillet, bring to a boil to remove the blood and bad taste. Remove, drain and set aside.
2 Done 5 minutes	Rub pork belly with dark soy sauce for coloring. Wash and cut green onions and ginger into slices. Set aside.
3 Done 5 minutes	Add 10 tablespoons oil to the wok. When the oil is hot, fry pork belly until golden brown. Remove and drain oil. Add bean curd to fry until cooked. Remove from heat and set aside.
4 Done 5 minutes	Put dried tangerines, cinnamon, fennel seeds, clove, Sichuan pepper, star anise, and Amomum Tsaoko into the spice bag.
5 Done 5 minutes	Add 2 tablespoons oil in a wok, fry green onions, ginger and fresh red chili over high heat until fragrant.
6 Done 5 minutes	Turn to low heat. Add the sweet bean paste and fry until aromatic.
7 Done 5 minutes	Add pork belly, rice wine, light soy sauce, stir-fry until fragrant. Add soup stock, spice bag, simmer over small heat until meat becomes soft.
8 Done 5 minutes	Season with salt and sugar. Stir well to make the hot pot base.
9 Done 5 minutes	Cut bean curd into thick slices. Wash shrimp, remove the sand vein. Add these two ingredients into the hot pot. Sprinkle coriander on the top. The pork belly hot pot is ready to serve with other food ingredients.