Pork belly sweet and sour
Jul. 9th, 2022 06:30 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
walkitoutThe description of pseudo shanghainese stew in the cookbook I’m reading piqued my interest. In the book, it was made with pork butt. But it is traditionally pork belly … and we had pork belly in the fridge. So.
Some not-quite-marmalade, soy sauce, rice wine vinegar, unholy amount of fresh ginger, and some chicken broth in conjunction with some of the aforementioned pork belly (which was cooked with a bunch of things, which included ginger, red za a tar which has a laundry list in it but no salt, chipotle, brown sugar and ras al hanout), oh, and I almost forgot the brown sugar and black pepper. I had it with rice, and some reheated summer squash slices, and the last dregs of a local sriracha.
I pulled the pork out after a bit and cranked the heat to reduce the sauce to a nice sticky consistency, put the pork back and had it over rice with the summer squash. Really, really, really good. 10/10 Would do again. My rice wine vinegar is unseasoned, so the only salt is coming from the soy sauce, and whatever happened to the pork belly.
Some not-quite-marmalade, soy sauce, rice wine vinegar, unholy amount of fresh ginger, and some chicken broth in conjunction with some of the aforementioned pork belly (which was cooked with a bunch of things, which included ginger, red za a tar which has a laundry list in it but no salt, chipotle, brown sugar and ras al hanout), oh, and I almost forgot the brown sugar and black pepper. I had it with rice, and some reheated summer squash slices, and the last dregs of a local sriracha.
I pulled the pork out after a bit and cranked the heat to reduce the sauce to a nice sticky consistency, put the pork back and had it over rice with the summer squash. Really, really, really good. 10/10 Would do again. My rice wine vinegar is unseasoned, so the only salt is coming from the soy sauce, and whatever happened to the pork belly.