Most days we watch cooking shows while having lunch or dinner. I DVR shows so I can skip the commercials during playback. This dish caught my eye so I grabbed a notepad to scribble down the ingredients:
- pork belly
- brown sugar
- mushroom soy sauce
- black bean sauce
- oyster sauce
- sliced ginger root
- chopped green onions
- chopped white onion
- minced garlic
- fermented black beans
- sesame oil
- pickled mustard greens
There will be no measurements. I used about 1-1/2 pounds of pork belly cut into one inch cubes and pretty much eye-balled the rest of it, I started the video from the top and added the ingredients in the same order as the TV chef, a Jamaican with Chinese ancestry. His answers, when prompted for amounts by the host, were either “this much” or “that much there”.
The chef was asked how long will this simmer on your stove-top, but I couldn’t make out his reply. I think he said “till it’s done”.I was going to be making it in the Instapot pressure cooker so I set it for an hour.
The mustard green were added after the pork belly had cooked down.These came from the International Grocery, a store in a nearby college town. I was pretty sure they would have them, but I looked in the canned veggie section to no avail. I asked for help. The store clerk went right to them, they are in sealed plastic bags, he mentioned that they were very sour and needed a good soaking with changes of water so I started the soak the first thing. I also picked up the mushroom soy sauce and the black bean ingredients while there. Handy store!Chop the greens and add them to the pot after it cools down enough to open. I also thickened this the same way as the chef – a slurry of corn starch. When I make this again I will back off on the on the added water.
The TV show was “Diners, Drive-ins, and Dives on the food network. The info for the episode said it was from season 4, episode 6, first aired 09/05/08. Alas, a search of the Food Network’s web page didn’t yield agreement, it says the the episode “A Taste of Everywhere” was from season 4, episode 7. Clicking on that episode link was no help in finding the recipe.
A Google search for recipes turned up numerous variations, most of them mentioned par-boiling the pork belly. There wasn’t any mention of that on the show but it may have been edited out. I went ahead and did it before cubing the belly:
Next time I’ll cube it first and boil it a little longer, that should reduce the fat a little in the end result.