Every time a festival is celebrated,
this dish of boiled white meat (pork belly) must be prepared for worship. After
the worship, the boiled white meat will be sliced, and then dipped in soy sauce
with chilli to serve with rice. I used to grab the white meat with my hands
when I was little, dunk it in soy sauce with chilli, and then eat it. It is
fascinating and nostalgic to reflect on childhood recollections.
Eating in the same way all the time gets boring. Therefore, I'm sharing a special condiment today that I made with hot chilli oil. When preparing it, bring the cooking oil to a boil before adding it to the dried chilli powder. Add a bit to the food; it will taste hot but very satisfying. It has a lengthy shelf life.
There is no seasoning that compares to
this hot chilli oil always possesses. Just add a spoonful of it to the food, no
matter how much there is, whether it is meat or vegetarian, steamed buns, or
noodles. It becomes appetizing and satisfying, more enjoyable than fish and
meat. I enjoy making extra chilli oil. You'll want to pour it on everything
once you get hooked.
To make the sauce for the boiled
white meat is simple and straight forward. Adding garlic, soy sauce, vinegar, salt,
sugar, and oyster sauce to the chili oil will kick up the level of the sauce.
The meat must be thinly cut for this
meal. The thinner the meat slices, the better the taste and the easier it is to
eat. The cooked pork belly can also be placed in the refrigerator for a bit to
help the sliced meat hold its shape and prevent breaking. My knife skills
aren't great, but as long as you can master the sauce's flavour, your dishes
won't let you down.
Cucumber slices that had been thinly
grated were served with this white meat. This will not only give the food a
lovely presentation but also a flavour that is light and non-greasy.
INGREDIENTS (Chili oil)
1 tsp chili powder
2 tbsp chili flakes
2 tbsp white sesame seeds
1 cup cooking oil
½ tsp sugar
10 g scallion (white part)
20g sliced ginger
3 bay leaves
1 cinnamon stick (5 cm long)
2-star anise
1 stalk of coriander leaves
METHOD
1. Combine chili powder, chili
flakes, sesame seeds in a heatproof bowl.
2. Combine the scallion, sliced
ginger, bay leaves, cinnamon stick, star anise, and coriander leaves in a
saucepan. Pour 1 cup of cooking oil into the saucepan. Heat up the oil, turn to
low heat once the oil starts bubbling. When the ginger starts to wither and
turns golden brown, immediately turn off the heat.
3. Carefully pour oil into the bowl
of mixed spices. The oil will bubble for a few seconds and cook the spices.
While the oil is bubbling, use a metal spoon to stir gently to mix the spices,
so they will cook thoroughly.
4. The oil is now ready to use. Its
flovour will mature if you let it rest for a day, allowing the spices to infuse
into the oil.
INGREDIENTS
(Boiled white meat)
900g pork belly
2 tsp salt
1 cucumber, slice with vegetable
peeler
(sauce)
2 tbsp chili oil
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp minced garlic
1 tsp vinegar
Salt and sugar to taste
METHOD
1. Place the thoroughly cleaned pork belly
in a pot with just enough water to cover it. Cover the pot after adding salt to
the water. Over high heat, bring it to a boil. Then, reduce the heat to
medium-low, and simmer the mixture until it is cooked. Take it out of the
saucepan and let it cool. Cover with plastic wrap and keep in the freezer for
one hour. When you cut it, it won't stick to the knife, making it simple to
make thin, even slices.
2. Combine all the sauce in a bowl
and set aside.
3. To make cucumber ribbons,
carefully slice the cucumber into long, thin ribbons using a vegetable peeler.
Turn the cucumber over and repeat on the other sides once you've reached the seeds.
4. Take the meat out of the freezer
and slice it as thinly as you can. Take a slice of cucumber, wrap it with a
slice of cooked white meat, fold it and put it on the plate. Enjoy it by dipping it into the sauce or by
drizzling it on the meat.
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