Serving
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Pork Belly Stew
Maylay - Nonya

Serves
Effort:
Sched:
DoAhead:  
4 side  
**
2 hr  
Yes

A bit too rich and intensely flavored to be a main dish but this recipe makes a great accent side, along with plenty of steamed jasmine rice.



1
1/2
3
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1
1
1
1
1/2
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1/2
1/2
1/2
1
1/2
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1-1/2
#
T

---
cl
oz
T
T
in
---
c
T
T
t
t
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T
Pork belly (1)
Soy Sauce, dark
Black Mushroom
--Seasoning
Garlic
Shallot
Salted Soybean (2)  
Coriander seeds
Cinnamon stick
-- Sauce
Stock
Soy Sauce, dark
Soy Sauce
Sugar
Pepper Black
-------------
Oil
Prep   -   (1-1/4 hour - 15 minutes work)
  1. Cut PORK BELLY into pieces about 3/8 x 3/8 or 1/2 x 1/2 inch square and the length the slab is thick (or the width of the slices). Mix with Dark Soy Sauce and let marinade for about 1 hour, turning once or twice.
  2. Soak MUSHROOMS in hot water for 30 minutes Stem and cut cap in half then in 1/8 inch strips.
  3. Crush GARLICand chop fine. Chop SHALLOT fine. Crush Salted Soybeans medium. Grind Coriander. Mix all Seasoning items.
  4. Mix all Sauce items.
Run   -   (1 hr)
  1. In a wok or sauté pan heat OIL and fry Pork belly over moderate heat until starting to brown. Remove from pan and set aside
  2. Pour off all but 1 T of the oil. Reheat and fry Shallot mix until garlic begins to brown. Stir in Mushrooms, Pork belly and Stock Mix. Cover and simmer for about 45 minutes. Check liquid to the consistency you want (I usually keep the sauce fairly liquid).
  3. Serve with steamed Jasmine rice .
NOTES:
  1. Pork belly: also called "uncured baccon" is readily available in East and Southeast Asian markets. It may be sold as a slab or may be sliced but should not be sliced thinner than about 3/8 inch. For details see our Pork Belly page.
  2. Salted Soybeans: Sold in wide mouth jars this is similar to Thai yellow bean sauce but more concentrated and less liquid. If you don't have them you can substitute Japanese dark miso without much difference in flavor. If you use Thai yellow bean sauce double the amount.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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